Warm Lentil Salad with Roasted Peppers

Lentils have an extraordinary earthy taste, satisfying chew, and cook up in less than 30 minutes, but they do need a gentle lift to elevate them. For this, I recommend brightening up most lentil and bean dishes with something acidic—vinegar does the trick here, as do the sweet tangles of roasted peppers. Serve as a main course on a bed of greens or grains, or enjoy as a side salad. Leftovers taste just as nice chilled, too.