Turkish Lentil Salad with Sweet Peppers and Herbs

Ingredients

• 1.5 cup French green lentils (lentils du Puy), rinsed
• 5 cup Water (For cooking the lentils)
• 0.25 cup Extra-virgin olive oil (Divided between the dressing and peppers)
• 0.25 cup Fresh lemon juice
• 2 tsp Ground sumac
• 2 cloves Garlic, finely grated
• 1 small Red onion, finely chopped (About 110 g)
• 2 medium Sweet red peppers, roasted, peeled and chopped (Jarred roasted peppers may be substituted; drain well)
• 1 small Hot green chili, finely chopped (Add more or less to taste)
• 0.5 cup Fresh flat-leaf parsley, chopped
• 0.25 cup Fresh mint leaves, chopped
• Fine sea salt (To taste)
• Black pepper, freshly ground (To taste)

Steps

1. 1

   Rinse the lentils under cool running water and pick out any stones or debris. Place them in a medium saucepan with the water and a generous pinch of salt.

2. 2

   Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the lentils are tender but still hold their shape, about 20–25 minutes; they should be pleasantly firm rather than mushy.

3. 3

   While the lentils cook, whisk together the olive oil, lemon juice, sumac, grated garlic, salt, and black pepper in a small bowl.

4. 4

   Drain the cooked lentils thoroughly. Do not let them cool. Transfer them to a serving bowl and immediately pour over the dressing.

5. 5

   Toss the warm lentils with the dressing until evenly coated. Set them aside and allow them to cool completely, so they absorb the seasoning before the fresh ingredients are added.

6. 6

   If using fresh sweet peppers, roast them under a broiler or over a gas flame until blistered and blackened in spots. Place them in a covered bowl for about 10 minutes, then peel, remove the seeds and stems, and chop. If using jarred peppers, drain and chop them.

7. 7

   Add the chopped red onion, roasted sweet peppers, and hot chili to the fully cooled dressed lentils.

8. 8

   Add the chopped parsley and mint. Toss gently until the vegetables and herbs are distributed without breaking up the lentils.

9. 9

   Taste and adjust the salt, pepper, lemon juice, sumac, and chili as needed. Serve chilled or at room temperature.

Notes

The source notes that dried mung beans can be used in place of the lentils in an equal amount, but they should cook for about 30 minutes. The lentils may be cooked, dressed, and cooled, covered, and refrigerated for up to two days; add the onion, chili, roasted peppers, and herbs just before serving. Do not cool the lentils before dressing them, but do cool the dressed lentils fully before adding the fresh ingredients.

Nutrition per serving

• salad
• side dish
• vegetarian
• vegan
• dairy-free
• gluten-free
• make-ahead
• Mediterranean-inspired