Roasted Sweet Peppers
with French Lentils & Toasted Almond Salsa
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- 1 shallot
- 1½ tsp ras el hanout
- ¾ cup basmati brown rice
- ¼ cup sliced almonds
- ⅓ cup French green lentils
- 8 mini sweet peppers
- ½ oz fresh parsley
- ¼ oz fresh mint
- ¼ oz fresh cilantro
- 1 lemon
- 1 garlic clove
- 2 tbsp dried currants
- 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
- 3 tbsp + 1 tsp (6 tbsp + 2 tsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
Preheat the oven to 450°F. Peel and dice the shallot(s). Heat 2 tsp (4 tsp) olive oil in a medium saucepan over medium heat. Add diced shallot and cook until translucent, 5 to 6 minutes. Add ras el hanout and a pinch of salt and cook until fragrant, 1 to 2 minutes. Add basmati rice, 1½ cups (3 cups) water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.
Add almonds to a small saucepan over medium heat. Toast, tossing frequently, until lightly browned and fragrant, 2 to 3 minutes. Transfer toasted almonds to a medium bowl. Return saucepan to the stove and add lentils, 2 cups (4 cups) water, and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 18 to 20 minutes. Drain any remaining water.
Add mini sweet peppers, 2 tsp (4 tsp) olive oil, and sprinkle of salt to a baking sheet, and toss. Roast until peppers are soft and the skin starts to blister, 8-10 minutes.
Pick and roughly chop the parsley, mint, and cilantro leaves. Zest, halve and juice the lemon(s). Peel and mince the garlic. Add chopped parsley, chopped mint, chopped cilantro, lemon juice, lemon zest, and minced garlic to the bowl with the almonds. Add 2 tbsp (4 tbsp) olive oil and a pinch of salt and stir the toasted almond salsa.
Fluff the cooked brown basmati rice with a fork, add currants, and stir. Divide the rice and French lentils between large bowls. Top with roasted peppers and toasted almond salsa. Dollop with yogurt. Bon appétit!