Lentils with Red Peppers & Shallots


Preparation info

  • Makes


    • Difficulty


Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

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.


  • small green or brown lentils, 1 cup(7 oz/220 g)
  • extra-virgin olive oil, 2 Tbsp
  • shallots, 4–6, thinly sliced
  • roasted red bell peppers, ½ cup(3 oz/90 g), jarred or homemade, drained and cut into strips
  • sherry vinegar, 3 Tbsp, plus more if needed
  • fresh flat-leaf parsley, 3 Tbsp chopped
  • sea salt, ½ tsp


    1. Pick over lentils for stones or grit. Rinse in a colander and drain thoroughly.
    2. 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.
    3. While lentils are cooking, heat 1 tablespoon of olive oil in large nonstick frying pan over medium-high heat. Add shallots and cook until softened, 2–3 minutes. Reduce heat to medium-low and cook, stirring often, until shallots have caramelized to a nice golden brown, 5–8 minutes longer. Remove from heat and set aside.
    4. Drain lentils and transfer to a bowl. Stir in peppers, vinegar, parsley, salt, shallots, and remaining 1 tablespoon olive oil. Taste and adjust seasoning with vinegar, if needed.
    5. Serve warm or at room temperature, stirring well once more before serving.