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)


  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<