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Serving size 4
Prep Time
Total Time


1 cup black Beluga lentil2 tsp kosher salt¼ green bell pepper, finely chopped¼ red bell pepper, finely chopped¼ yellow bell pepper, finely chopped½ small red onion, finely chopped2 Tbsp extra virgin olive oil1 Tbsp fresh lemon juice½ tsp freshly ground black pepper¼ cup fresh cilantro, finely chopped1 ½ tsp fresh mint, finely chopped


Place a bowl of ice water on the counter.

Bring a large pot of water to a boil.

Add the lentils and salt, return to a boil reduce the heat to medium-low, and simmer until the lentils are tender, about 25 minutes.

Strain through a fine-mesh sieve and then plunge the lentils (still in the sieve) into the ice water to chill them.

Remove, shake off the extra water, and repeat if necessary until the lentils are completely cooled. Turn the lentils out into a large bowl.

Add the bell peppers and onions to the lentils and stir to combine.

Whisk together the olive oil, lemon juice, and black pepper in a small bowl.

Stir the cilantro and mint and then scrape the mixture over the lentils.

Stir to combine and serve immediately. This can be refrigerated for up to 4 days. The salad can be served cold or at room temperature.

From the Book, NEW LATIN CLASSICS by Lorena Garcia. Copyright © 2011 by Lorena Garcia. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Random House, Inc. All rights reserved.

Tags: Salad, Gluten Free, Healthy, Vegan, Bean & Legume, Vegetable, Bell Pepper, Easy, Picnic

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