Smoky Lentil Salad with Zucchini and Poblano Peppers

Ingredients

• 1 cup black or de Puy lentils
• Kosher salt
• 2 medium zucchini, sliced lengthwise about 1/2 inch thick
• 1 bunch scallions
• 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
• 1/2 teaspoon ground cumin
• 2 medium Poblano peppers
• 1/4 cup apple cider vinegar
• 1/8 teaspoon pimentón de la Vera or smoked paprika
• 1/2 cup lightly packed picked cilantro leaves, very roughly chopped, plus more for garnish

Directions

1. Put the lentils in a large saucepan and add water until it rises 2 inches above them. Salt the water, then bring it to a simmer over medium heat. Keep the heat adjusted so the pot stays at a gentle simmer, and cook until the lentils are just tender, about 25 minutes. Drain them thoroughly, spoon them into a large serving bowl, and add more salt if they need it.
2. In a bowl, combine the zucchini and scallions with 1 tablespoon (15ml) olive oil and the cumin. Add salt and toss everything together.
3. If you’re using a grill, light one chimney full of charcoal. Once the charcoal is fully lit and coated in gray ash, pour it out and spread it evenly over half of the coal grate. If you’re working with a gas grill instead, turn all the burners to high heat. Put the cooking grate in place, cover the grill, and let it heat for 5 minutes. Clean and oil the grilling grate.
4. Place the Poblanos over direct heat and grill them, turning now and then, until the skins are blistered and charred all over, about 10 minutes. Move the Poblanos to a heatproof bowl, cover the bowl with plastic, and leave them to sit.
5. Grill the zucchini over direct heat, flipping once, until it is just tender, about 5 minutes, then move it to a work surface. Grill the scallions over direct heat, turning once, until they are barely softened and browned in spots, about 2 minutes. Transfer them to a work surface.
6. If you’re using a broiler, turn it to high heat and place the oven rack in the top position. Set the Poblanos directly on the oven rack and broil, turning occasionally, until they are blistered and charred all over, about 8 minutes. Put the Poblanos in a heatproof bowl, cover with plastic, and set them aside.
7. Spread the zucchini in a single even layer on a rimmed baking sheet. Broil it on one side only until the tops are lightly browned, about 10 minutes, then transfer it to a work surface. Arrange the scallions in an even layer on the same baking sheet and broil on one side only until just barely softened and browned in spots, about 4 minutes. Move them to a work surface.
8. Cut the zucchini into dice, thinly slice the scallions crosswise, and add both to the lentils. Use paper towels to rub the charred skins from the Poblanos, then remove the stems and seeds. Dice the Poblanos and add them to the lentils too.
9. Pour in the vinegar, add the smoked paprika, 1/2 cup cilantro, and the remaining 1/4 cup olive oil, then toss everything together. Taste and season with salt. Finish with cilantro leaves before serving warm or at room temperature.