Lentil, Tomato And Red Pepper Salad With Cilantro
serves 2-4
For a different kind of side, try lentils. The combination of green lentils and red tomato and pepper is both vibrantly colored and flavored, and goes well will all sorts of grilled dishes.
1 cup green lentils, rinsed and picked through
3 cups water
1 bay leaf
1/2 teaspoon kosher salt
2 cloves garlic, (1 peeled and crushed to cook with lentils, 1 minced to cook with vegetables)
3 tablespoons olive oil (1 tablespoon for vegetables, 2 tablespoons for dressing)
1 red bell pepper, diced
2 medium tomatoes, chopped
4 green onions, thinly sliced
1 lime, juiced
1/4 cup chopped fresh cilantro
prep: 15 minutes
total: 35 minutes
large saucepan
medium nonstick sauté pan
small bowl
whisk
colander
2. Meanwhile, prep the rest of the ingredients. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. When it's hot and shimmering, add the garlic and stir for 30 seconds. Add the bell peppers and tomatoes, and sauté until the peppers become tender, 4-6 minutes.
3. Leave the sauté pan on the stove but turn off the heat. Stir the green onions into the tomato-pepper mixture.
4. In a small bowl, whisk together the lime juice, the remaining 2 tablespoons of olive oil and the cilantro.
5. When the lentils are done, remove the bay leaf and crushed garlic. Drain the lentils and then toss them with the vegetables in the sauté pan. Drizzle the cilantro vinaigrette over the salad a little at a time, tasting as you go. Season with salt and pepper to taste.
