Lentil Salad with Bell Pepper and Arugula
Our popular recipe for a juicy lentil salad with bell pepper and arugula, plus more healthy recipes can be found at ➸ Spoonsparrow!
Ingredients
- 300 g Beluga lentils
- Salt
- 4 red bell peppers
- 2 Garlic cloves
- 3 tbsp olive oil
- pepper (ground)
- 2 tbsp balsamic vinegar
- 20 g arugula
- 20 g Parmesan
Instructions
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1.
Soak the lentils overnight. The next day, cook them in salted water until tender (about 45 minutes). Drain and set aside. Preheat the oven to 220°C (425°F) with both upper and lower heat.
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2.
Wash the bell peppers, halve them, remove stems, and place skin-side up on a parchment-lined baking sheet. Roast in the hot oven for about 10 minutes until the skins blister and blacken. Remove the peppers and cover with a damp kitchen towel to steam. Once cooled, peel off the skins and slice the flesh into strips.
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3.
Peel and finely chop the garlic cloves. Heat the oil in a skillet and briefly sauté the pepper strips. Add the garlic and cook for another moment. Season with salt and pepper, set aside, and let cool slightly. Then add the balsamic vinegar and lentils, mixing well. Taste and adjust seasoning.
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4.
Rinse the arugula, wash it, and dry by spinning. Arrange the lentil salad on a plate with the arugula and shaved Parmesan, and serve warm.
