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Roasted Sweet Peppers with French Lentils & Toasted Almond Salsa
2 or 4 Serving Dinner

Roasted Sweet Peppers

with French Lentils & Toasted Almond Salsa

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
600
FAT
11g
CARBOHYDRATES
106g
PROTEIN
24g

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INGREDIENTS

  1. 1 shallot, peeled and diced
  2. 1½ tsp ras el hanout
  3. ¾ cup basmati brown rice
  4. ¼ cup sliced almonds
  5. ½ cup French green lentils, rinsed and sorted
  6. 8 mini sweet peppers
  7. ½ oz fresh parsley, leaves and stems roughly chopped
  8. ¼ oz fresh mint, leaves picked and roughly chopped
  9. ¼ oz fresh cilantro, leaves and stems roughly chopped
  10. 1 lemon, zested and juiced
  11. 1 garlic clove, peeled
  12. 2 tbsp dried currants
  13. 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  14. 3 tbsp + 1 tsp olive oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: tree nut (almond, cashew, coconut)
Tools: Baking sheet, Small saucepan, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
600
FAT
11g
CARBOHYDRATES
106g
PROTEIN
24g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook the brown rice

Preheat the oven to 450°F. Heat 2 tsp olive oil in a medium saucepan over medium heat. Add 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 brown basmati rice, 1½ 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. (4-serving meal: use 4 tsp olive oil, 3 cups water)

2
Toast the almonds and cook the French lentils

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 the saucepan to the stove and add lentils, 2 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. (4-serving meal: use 4 cups water) TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

3
Roast the peppers

Add mini sweet peppers, 2 tsp olive oil, and a pinch of salt to a baking sheet, and toss. Roast until peppers are soft and the skin starts to blister, 8 to 10 minutes. (4-serving meal: use 4 tsp olive oil)

4
Make the salsa

Add parsley, mint, cilantro, lemon zest, lemon juice, and garlic to the bowl with the almonds. Add 2 tbsp olive oil and a pinch of salt and stir the toasted almond salsa. (4-serving meal: use 4 tbsp olive oil)

5
Serve

Fluff the cooked rice with a fork, add currants, and stir. Divide the rice and French lentils between bowls. Top with roasted sweet peppers and toasted almond salsa. Dollop with yogurt. Enjoy!

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