Lentil and Roasted Red Pepper Salad with Yogurt Sauce
Active time: 15 minutes
Total time: 55 minutes
In a large pot, combine lentils, 1 tsp. salt, bay leaf, and 4 cups water and bring to a boil. Reduce heat to low and simmer until lentils are cooked but still have bite, 30 to 40 minutes. Drain and set aside.
Mince garlic with a pinch of salt. Transfer to a small bowl and mix together with yogurts, 1 Tbsp. olive oil, ¼ tsp. paprika, and ⅛ tsp. cayenne. Set aside.
In a large bowl, combine roasted red peppers, shallot, vinegar, oregano, and remaining ½ tsp. salt. Let stand a few minutes until shallot "pickles" and turns pink. Then stir in remaining 3 Tbsp. olive oil, remaining pinch of cayenne, and parsley. Add warm lentils to roasted red pepper mixture and gently fold to combine. Drizzle with yogurt sauce, sprinkle with remaining ¼ tsp. paprika, and serve.