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Lentil and Sweet Pepper Salad |
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Serves: 4 Print this Recipe1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 1/4 cups lentils green, washed 3 cups water 1 onion peeled 1 garlic clove, peeled 1 red chili pepper seeded & finely chopped 1 red onion thinly sliced 1/2 cup dried apricots thinly sliced Salt Black pepper freshly ground Dressing: 1/4 cup olive oil extra virgin 1 1 lemon, juiced 2 garlic cloves, crushed 1 tablespoon coriander, fresh, chopped 1 tablespoon parsley, fresh, chopped 2 teaspoons cumin, ground Salt Heat the broiler. Broil the peppers until charred and blistered on all sides. Tie in a plastic bag or place in a covered dish and let cool to loosen skins. Put the lentils, water, onion, and garlic into a 2-quart saucepan. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy. Drain and place in a large bowl. Meanwhile, make the dressing. Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper. Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl. Stir in the dressing and set aside. Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve. Pour any juices into the lentils and leave to cool completely. Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once. Serves 4-6 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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