Citrus Lentil Salad with Peppers

Instructions

1. Prepare the Lentils

   2 min hands-on20 min waiting

   • Rinse lentils thoroughly under cold water.
   • Place in a medium pot, cover with water, and bring to a boil.
   • Reduce heat to low, cover, and simmer for 20-25 minutes until tender but not mushy.
   • Drain excess water and set aside to cool slightly.

2. Roast the Peppers

   2 min hands-on8 min waiting

   • Preheat grill or broiler to high heat.
   • Slice yellow peppers into strips and place on a baking sheet.
   • Drizzle with olive oil and sprinkle with salt.
   • Grill for 8-10 minutes, turning halfway, until softened and slightly charred.
   • Remove from grill, cool, and peel skin if desired. Set aside.

3. Toast the Hazelnuts

   3 min hands-on1 min waiting

   • Heat a dry frying pan over medium heat.
   • Add hazelnuts and toast for 2-3 minutes, shaking pan frequently.
   • Transfer to a plate to cool, then roughly chop, reserving some for garnish.

4. Prepare the Olive-Hazelnut Salsa

   3 min hands-on

   • Finely chop green olives and fresh parsley.
   • Combine in a bowl with lemon zest and juice, olive oil, most chopped hazelnuts, and a pinch of salt.
   • Mix well and set aside.

5. Make the Dressing

   1 min hands-on

   • In a small bowl, whisk together lemon juice, hot sauce, olive oil, salt, and black pepper.
   • Adjust seasoning to taste.

6. Assemble the Salad

   2 min hands-on

   • In a large bowl, combine cooked lentils, roasted pepper strips, and dressing.
   • Toss gently to coat evenly.
   • Taste and adjust seasoning if needed.

7. Plate and Serve

   2 min hands-on

   • Divide salad among plates.
   • Spoon olive-hazelnut salsa over the top.
   • Sprinkle with reserved hazelnuts and drizzle with olive oil.
   • Garnish with additional parsley if desired. Serve immediately.
   • Cooking tips:
   • For perfectly cooked lentils, avoid overcooking as they can become mushy. They should maintain a firm yet tender texture.
   • To enhance the smoky flavor of the peppers, consider leaving some of the charred skin intact when peeling.
   • When seasoning the dressing and salsa, start with small amounts of salt and taste as you go to avoid over-salting.
   • Use fresh lemons for the dressing and salsa to achieve a bright, citrusy flavor. Bottled lemon juice may lack the same vibrancy.
   • If desired, you can add a pinch of smoked paprika to the dressing for an extra layer of smoky depth.