Lentil Salad with Roasted Red Peppers

★★☆☆☆
Prep: 35 mins Cook: 30 mins (est.) Serves: 4

Ingredients

  • 2 1/2 cups chicken stock
  • 1 cup dried French lentils, rinsed
  • 1 tablespoon kosher salt, divided
  • 3 tablespoons lemon juice
  • 1 tablespoon minced shallot
  • 1/8 teaspoon black pepper
  • 5 tablespoons olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon mustard seeds
  • 1 bunch lacinato kale, stemmed and chopped (about 6 cups)
  • 2/3 cup drained jarred roasted red bell peppers, coarsely chopped
  • 4 ounces goat cheese, crumbled

Instructions

  1. Bring stock, lentils, and 2 tsp salt to a boil. Reduce to medium-low, cover, simmer until tender, about 25 minutes.
  2. Meanwhile, whisk lemon juice, shallot, pepper, and 1 tsp salt. Slowly whisk in olive oil. Stir in parsley and dill.
  3. Toast mustard seeds in dry skillet until they pop, 1-2 minutes. Stir into lentils. Add kale, stir until wilted. Drain.
  4. Transfer to bowl, stir in 1/4 cup vinaigrette. Top with roasted peppers and goat cheese, drizzle with remaining vinaigrette.
Wine Pairing: Light White
· Karyn Tomlinson / Food & Wine
lentils, Salad, kale, goat cheese, roasted peppers