Smoky Lentil Salad With Zucchini and Poblano Peppers Recipe

Serves: 6 Save

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

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