Grilled Peppers and Lentil Salad

  • Yield: 6 servings


1-- red bell pepper, quartered and seeded
1-- green bell pepper, quartered and seeded
1-- yellow bell pepper, quartered and seeded
-- Cooking spray
1 1/8teaspoons salt, divided
1/2teaspoon freshly ground black pepper, divided
1 1/2cups dried lentils (about 3/4 pound)
1small onion, peeled and halved
1-- bay leaf
2/3cup chopped plum tomato
1/2cup chopped green onions
1/3cup fresh cilantro leaves
1/3cup fresh lime juice
1/4cup chopped pitted kalamata olives
3tablespoons extra-virgin olive oil
1 1/4teaspoons ground fennel seeds


  1.  Preheat grill to high heat.
  2.  Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin sides down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag;  seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1⁄2 teaspoon salt and 1⁄4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
  3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5⁄8 teaspoon salt, remaining 1⁄4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well. 


Recipe reprinted with permission from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling by Cooking Light (Oxmoor House).

Nutritional Info *per serving

  • Calories 287
  • Fat 8.8g
  • Saturated Fat 1.1g
  • Polyunsaturated Fat 1.1g
  • Monounsaturated Fat 5g
  • Cholesterol 0mg
  • Sodium 596mg
  • Carbohydrate 41g
  • Fiber 8.4g
  • Protein 15.7g
  • Calcium 22mg
  • Iron 5mg