LENTIL SIDE DISH

Pantry and kitchen basics can seem so ho-hum, but when prepared properly, they can be drool-worthy! This warm lentil salad is mixed with easy roasted onions and peppers for a perfect salad and side dish. You can also use it in a tortilla for tacos or atop a salad for protein and crunch!

Course Salad, Salad/ Side Dish, Side Dish

Cuisine American

Keyword plant based, salad, side dish, side dishes, sides, vegan, vegetables, vegetarian

Prep Time 10

Cook Time 25

Servings

Calories 279kcal

Author Luci Petlack

Ingredients

lentils

1 cup dried lentils
2 cups water
1 bay leaf, garlic clove, or other seasoning
¼-3/4 teaspoon salt

Lentil Salad

1 large red bell pepper cored and sliced
1 medium yellow onion peeled and sliced
2 ½ tablespoons extra virgin olive oil
2 ½ cups cooked lentils still warm
Fine sea salt
Ground black pepper
Flaked smoked sea salt

Instructions

Lentils

Combine lentils, water, and seasoning in small saucepan over medium-high heat.
Bring lentils to a rapid simmer. Reduce heat to maintain a gentle simmer. Simmer uncovered 20-30 minutes, maintaining water level just covering beans.
Lentils are done when they are soft but not mushy. Strain lentils and seasoning. Add ¼ teaspoon salt and add until desired flavor is reached.

Lentil Salad

Meanwhile preheat the oven to 400 degrees F.
Spread the red pepper and onion slices in a single layer on a rimmed baking sheet. Drizzle with ½ tablespoon of olive oil and sprinkle with a pinch of fine sea salt and black pepper. Toss to coat and spread back into a single layer.
Bake for 13 to 15 minutes, until the vegetables soften and edges begin to brown slightly.
Add the lentils to a large bowl. Drizzle in the remaining 2 tablespoons of olive oil. Add the roasted vegetables. Toss to mix well. Season with about ¼ teaspoon flaked smoked sea salt and a pinch of black pepper, or more to taste. Serve warm.

Notes

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