Smoky Lentil Salad With Zucchini and Poblano Peppers Recipe

Name: Smoky Lentil Salad With Zucchini and Poblano Peppers Recipe
Yield: 6 servings
Ingredients: Black Lentils; Le Puy Lentils; Kosher Salt; Whole Zucchini; Scallion Bunch; Extra Virgin Olive Oil; Extra Virgin Olive Oil; Ground Cumin; Poblano Chile; Apple Cider Vinegar; Pimentón de la Vera (Spanish Paprika); Smoked Paprika; Cilantro Leaves; Cilantro Leaves

Serious Eats

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