Smoky Lentil Salad With Zucchini and Poblano Peppers Recipe

Ingredients (10)

• 1 cup black or de Puy lentils (7.5 ounces; 200g)
• Kosher salt
• 2 medium zucchini (about 1 pound; 450g total), sliced lengthwise about 1/2 inch thick
• 1 bunch scallions (about 8 small scallions)
• 1/4 cup plus 1 tablespoon (75ml) extra-virgin olive oil, divided
• 1/2 teaspoon (2g) ground cumin
• 2 medium Poblano peppers (about 8 ounces total)
• 1/4 cup (60ml) apple cider vinegar
• 1/8 teaspoon pimentón de la Vera or smoked paprika (about 1 large pinch)
• 1/2 cup lightly packed picked cilantro leaves (about 1 handful), very roughly chopped, plus more for garnish