Name: Turkish Lentil Salad with Sweet Peppers and Herbs
Prep time: 15 min
Cook time: 25 min
Yield: 6
Ingredients: 200g (7oz) lentils du Puy (French green lentils), rinsed and drained; 1.2L (5 cups) water; 1 teaspoon (3g) Diamond Crystal kosher salt; 1/2 teaspoon ground black pepper; 60ml (¼ cup) extra-virgin olive oil; 1 tablespoon (15ml) pomegranate molasses; 1 tablespoon (15ml) fresh lemon juice; 1 teaspoon Aleppo pepper (or substitute: 1 teaspoon sweet paprika plus 1/4 teaspoon cayenne); 1 teaspoon ground sumac; 3/4 teaspoon ground cumin; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 small red onion, thinly sliced; 1 Fresno chili, stemmed, seeded, and thinly sliced; 75g drained roasted red peppers, chopped into 1/2-inch pieces; 15g lightly packed fresh mint, roughly chopped; 15g lightly packed fresh dill, roughly chopped