Turkish Lentil Salad with Sweet Peppers and Herbs

In Gaziantep, Türkiye, home cook Aynur Zorkirisci showed us how to make a mung bean salad called maş fasulyesi salatası. Simple yet layered, the dish pairs red onion and nubby mung beans with hot chilies, fresh herbs and tart lemon and sumac. To re-create the salad, we use French lentils du Puy, as they cook up with a texture akin to dried mung beans, which can be difficult to source. If you are able to find dried mung beans and would like to try them, use an equal amount but extend the cooking time to about 30 minutes. If convenient, cook, dress and cool the lentils. At that point, they can be covered and refrigerated up to two days. When ready to serve, toss in the remaining ingredients. The salad is great either chilled or at room temperature.