GRILLED BABY PEPPERS WITH WALNUTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Mix 2 tablespoons each olive oil, chopped parsley and cilantro, 1 tablespoon lemon juice, 1/2 teaspoon each ground coriander and paprika and 1 smashed garlic clove in a small bowl. Toss 1 pound baby bell peppers with olive oil, salt and pepper. Grill over medium-high heat, turning, until charred, 5 to 8 minutes. Toss with the herb mixture and 1/4 cup chopped toasted walnuts; discard the garlic.
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- Place the lentils in a small saucepan and cover them by about 2 inches with water. Place the saucepan over medium-high heat with the lid on. Bring the lentils to a boil and then simmer until tender, about 20 minutes. Drain lentils and set aside.
- On your cutting board, chop the olives, parsley, and lemon zest all together, forming a sort of rustic gremolata. Once the olives are nicely chopped, set the mixture aside in a bowl.
- In a food processor fitted with the “S” blade, combine the cooked lentils, walnuts, garlic, olive oil, lemon juice, smoked paprika, chili powder, oregano, cumin, coriander, and lots of salt and pepper. Pulse until you have a coarsely ground mixture that holds together when pinched. It should be slightly paste-y with little chunks of walnut and lentils. Give the crumble a taste and adjust the seasoning if necessary.
- Heat a medium (preferably nonstick) skillet over medium heat. Scrape all of the walnut and lentil crumble into the pan. Break it up with a spatula. Cook the crumble, stirring constantly, until it’s slightly drier and a bit deeper in colour, about 4-5 minutes. Remove the walnut and lentil crumble from the heat and set aside.
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