Spanish Lentil Salad | With Roasted Peppers & Manchego

Preheat the oven to 220 °C top/bottom heat. Wash the red bell peppers, cut them in half, deseed, and place them cut-side down on a baking sheet lined with baking paper. Roast in the preheated oven for about 20 minutes until the skin blisters and chars. Remove from the oven, cover briefly to steam and rest, peel off the skin, and cut the flesh into bite-sized strips.

Meanwhile, rinse the lentils thoroughly in a sieve with cold water. Bring to a boil in a pot with approx. 500 ml of unsalted water and gently simmer over medium heat for about 20 to 25 minutes until al dente. Then drain through a sieve and let steam off briefly.

Peel and finely chop the red onion and the garlic clove. Wash the flat-leaf parsley, shake dry, and roughly chop the leaves. Toast the flaked almonds in a small pan without oil over medium heat until golden brown, then transfer to a plate to cool.