Savory Lentils With Goat Cheese and Roasted Red Peppers

Cooking Tips and Tricks: Roasting Red Peppers

From the Zone Diet

Roasting peppers intensifies their flavor, making them a delicious
addition to otherwise raw salads. The best part is that roasting them
at home is easy to do! Here is our roasting trick, along with a recipe
for a savory salad that features chopped, roasted red peppers.

How to Roast:

• Remove stem and cut pepper in half, lengthwise.


• With a small knife, cut away the white pith and remove all the
  seeds.


• With the palm of your hand, smash each half so it lies as flat as
  possible.


• Place halves, cut-side down, on a cookie sheet, then put sheet
  under the broiler, on high. Stand by while peppers broil to black.


• When black, remove from oven and throw peppers in a paper bag to
  cool. Once cool, the uncharred flesh will shrink away from the charred
  exterior. Cut away remaining black bits with the knife.

Savory Lentils With Goat Cheese

Ingredients


3/4 cup dried lentils, rinsed and drained

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 1/4 tablespoons chopped roasted red peppers

1 clove garlic, minced

1 1/2 tablespoons fresh cilantro

1 1/2 tablespoons chopped red onion

2 tablespoons chopped chives

1/8 teaspoon paprika

3/4 teaspoon cumin

1 teaspoon extra-virgin olive oil

Juice of one lime

3 ounces goat cheese, at room temperature

2 radicchio leaves for garnish

Instructions

In a medium saucepan, place the lentils, salt, and black pepper in 1
1/2 cups of water. Cover and bring to a boil over medium heat and
simmer for 20 minutes, or until the lentils are tender but still have
texture. Remove from the heat and drain. In a medium bowl, mix the
lentils, roasted peppers, garlic, cilantro, onion, and chives. In a
small bowl, combine the paprika, cumin, olive oil, and lime juice. Toss
together with the lentil mixture. Before serving, fold in goat cheese.
Arrange radicchio leaves on a plate. Spoon the lentil salad onto the
radicchio and serve.