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1
In a large saucepan, cover lentils with water by 2 inches and season with salt. Bring to a simmer over medium heat, then cook until lentils are just tender, about 25 minutes; adjust heat to maintain a low simmer. Drain well, transfer to a large serving bowl, and season with salt as needed.
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2
In a bowl, toss zucchini and scallions with 1 tablespoon (15ml) olive oil and cumin. Season with salt.
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3
When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
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4
and
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5
grilling grate.
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6
Grill Poblanos over direct heat, turning occasionally, until blistered and charred all over, about 10 minutes. Transfer Poblanos to a heatproof bowl, cover with plastic, and set aside.
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7
Grill zucchini over direct heat, turning once, until just tender, about 5 minutes; transfer to a work surface. Grill scallions over direct heat, turning once, until just barely softened and browned in spots, about 2 minutes. Transfer to a work surface. Continue to step 8.
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8
Set broiler to high heat and set oven rack in top position. Set Poblanos directly on oven rack and broil, turning occasionally, until blistered and charred all over, about 8 minutes. Transfer Poblanos to a heatproof bowl, cover with plastic, and set aside.
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9
Arrange zucchini in an even layer on a rimmed baking sheet. Broil on one side only until lightly browned on top, about 10 minutes; transfer to a work surface. Arrange 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; transfer to a work surface.
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10
Dice zucchini, thinly slice scallions crosswise, and add to lentils. Using paper towels, rub charred skins off Poblanos, then stem and seed them. Dice Poblanos and add to lentils.
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11
Add vinegar, smoked paprika, 1/2 cup cilantro, and remaining 1/4 cup olive oil. Toss to combine. Season with salt. Garnish with cilantro leaves before serving warm or at room temperature.
