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Lentils with Red Peppers & Shallots
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
This tiny, quick-cooking member of the legume family has a nutty, peppery flavor and a firm texture that holds up well to marinating. Pair this side dish with a simple main course, like panfried turkey sausages, rotisserie chicken, or poached salmon.
Ingredients
- small green or brown lentils,
1 cup 7 oz 220 g
Method
- Pick over lentils for stones or grit. Rinse in a colander and drain thoroughly.
- Bring a pot of water to a boil over high heat. Add lentils, reduce heat to low, and simmer until lentils are tender to the bite, 18–25 minutes.
- While lentils are cooking, heat
1 tablespoon <
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