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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, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
540
FAT
9g
CARBOHYDRATES
106g
PROTEIN
20g

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INGREDIENTS

  1. 1 shallot
  2. 1½ tsp ras el hanout
  3. ¾ cup basmati brown rice
  4. ¼ cup sliced almonds
  5. ⅓ cup French green lentils
  6. 8 mini sweet peppers
  7. ½ oz fresh parsley
  8. ¼ oz fresh mint
  9. ¼ oz fresh cilantro
  10. 1 lemon
  11. 1 garlic clove
  12. 2 tbsp dried currants
  13. 2 oz Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  14. 3 tbsp + 1 tsp (6 tbsp + 2 tsp) olive oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
  18. Directions for 4 servings indicated in parentheses
Allergens: tree nut (almond, cashew, coconut)
Tools: Baking sheet, Small saucepan, Medium saucepan
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
540
FAT
9g
CARBOHYDRATES
106g
PROTEIN
20g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the brown rice

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.

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 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.

3
Roast the peppers

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.

4
Make the salsa

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.

5
Serve

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!

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