Best Lentil And Piquillo Pepper Salad Recipes

Warm Lentil Salad With Onion, Peppers, and Spinach image

Provided by Ppaperdoll

Categories Lentil

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 1/3 cups brown lentils
2 teaspoons fresh parsley, chopped
2 1/3 red bell peppers, diced
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion, thinly sliced
1 bay leaf
1 1/3 tablespoons olive oil
2 1/3 teaspoons balsamic vinegar

Steps:

Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

Nutrition Facts : Calories 907.2, Fat 11.8, SaturatedFat 1.7, Sodium 25.5, Carbohydrate 143.7, Fiber 70.7, Sugar 11.3, Protein 58.9

Lentil and Piquillo Pepper Salad image

Provided by Sohui Kim

Categories main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 11

2 cups lentils, preferably du Puy or beluga
1 quart water, or more as needed to cover lentils
1 teaspoon kosher salt, plus more to taste
1 bay leaf
1 cup dried cherries
6 tablespoons red wine vinegar
1 shallot
5 piquillo peppers (canned or jarred)
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil, divided
1 bunch chives, ½ cup chopped; may substitute parsley or scallions

Steps:

Rinse and pick through the lentils to remove stones and other detritus. Add to a large pot and cover with water; add salt and bay leaf. Bring to a simmer over medium-high heat; then cook uncovered until lentils are tender but still firm, not mushy, about 20 minutes. Meanwhile, toss the cherries with the vinegar in a small mixing bowl. Set aside to soak.
Drain cooked lentils and transfer to a large bowl; discard the bay leaf. Peel shallot and cut it in half lengthwise. Lay the halves flat on a cutting board; finely slice the halves lengthwise, stopping at the root so the shallot stays intact. Then slice crosswise to mince. Add minced shallot to the lentils, along with ¾ of the macerated cherries, reserving the vinegar. (Add remaining cherries to taste.)
Slice open the piquillo peppers so they lie flat. Scrape and discard the seeds. Stack peppers and chop into a small dice. Add to the lentils, along with the mustard, a pinch of salt, and 3 tablespoons olive oil. Toss to combine, then adjust to taste with more cherry vinegar, the remaining oil, and salt as needed. Optional: Let rest 30 minutes before serving so the flavors can meld.
Just before serving, finely chop the chives into ¼-inch pieces. Toss into the lentils and serve warm or at room temperature.