Lentil-Red Pepper Salad

• 2 cups cooked lentils, room temperature
• juice and zest of one lemon
• juice and zest of 1/2 lime
• 3 red bell peppers, roasted, peeled, and finely diced
• 1 small sweet onion, shallot, or a couple of scallions, finely chopped
• 1 clove garlic, finely minced (optional)
• 1 teaspoon smoked paprika
• 1/2 cup finely chopped herbs of your choice (I used parsley, basil and oregano from my garden.)
• 1-2 glugs, good olive oil, or to taste
• salt and fresh ground pepper to taste
• 1 dash red pepper flakes (or more as needed for heat)
• (optional) crumbled feta or goat cheese, to taste

1. Stir lemon and lime juice and zest into cooked lentils. Add roasted red pepper, onion and garlic, and paprika. Stir gently, being careful not to break up lentils. Add olive oil a glug at a time till the balance between citrus and olive oil is to your liking. Salt, pepper, and add red pepper flakes and cheese, if using, to taste.
2. Serve with arugula or other salad greens.

cooked lentils, lemon, lime, red bell peppers, sweet onion, clove garlic, paprika, herbs of your choice, glugs, salt, red pepper, goat cheese

Taken from food52.com/recipes/6507-lentil-red-pepper-salad (may not work)