Lentil Salad with Grilled Peppers

Lentil-salad-serving

Lentils. They’re not just for soup anymore. Lentils are packed with protein, which make them a great meat substitute if you’re trying to eat meatless more often. They’re also fiber-rich which will help clean out your insides if you’ve been partying and eating lots of heavy foods and desserts like me. That’s right folks, its back on the clean eating wagon for this girl.

Lentil-salad-peppers

I’m off to the grocery store today (finally) to stock up on veggies, fruits, fiber-ful stuff, protein, healthy fats, and a bunch of junk that The Hubs likes to eat. Oh yeah, and chocolate/baking stuff I need for some projects in my near future. It’s going to be an exciting hump day here in betsylife. ¬†What’s happening with you guys this week? Healthy eating? Juice cleanse? Pizza and beer? Binge drinking? Its all part of a balanced lifestyle in my book. If you’re currently on the wagon like I am, and are looking for a quick and healthy dinner, give this lentil salad with grilled peppers a shot. You’ll feel good about yourself (and full). I promise.

Lentil-salad-peppers-dressing-prep

Lentil Salad with Grilled Peppers

Ingredients

  • 1 red bell pepper, quartered and seeded
  • 1 green bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • Cooking spray
  • 1 1/8 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups dried lentils (about 3/4 pound)
  • 1 small onion, peeled and halved
  • 1 bay leaf
  • 2/3 cup chopped plum tomato
  • 1/2 cup chopped green onions
  • 1/3 cup cilantro leaves
  • 1/3 cup fresh lime juice (I used sweet limes)
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. Preheat grill to high heat.
  2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
  3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf.
  4. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
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recipe adapted from Cooking Light 

Lentil-salad-plated

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