Lentil Salad With Roasted Peppers And Vegetable Garnishes

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* Exported from MasterCook *

 

Lentil Salad With Roasted Peppers And Vegetable Garnishes

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 173

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup French green lentils -- picked over

Salt and freshly milled pepper

2 red or yellow bell peppers

roasted and chopped

Lime-Cumin Vinaigrette

(see separate recipe)

1/2 cup chopped parsley

2 tablespoons chopped dill

1 tablespoon chopped mint

2 ripe tomatoes -- quartered

1/2 cup small cubes feta

OR goat cheese

2 hard-cooked eggs -- quartered

12 Kalamata olives

1 cucumber

cut into short spears

 

With all of its garnishes, this salad can make an entire meal. Try mixing

the lentils with 1 cup cooked pasta shells, orzo, or rice - it's not only

good but makes legumes more appealing to those not used to eating them.

 

Cover the lentils with water in a small saucepan, add 1/2 teaspoon salt,

and bring to a boil. Lower the heat and simmer until tender but still a

little firm, 25 to 30 minutes.

 

Drain the lentils and toss them while warm with the peppers, vinaigrette,

parsley, dill and mint. Taste for salt and season with pepper.

 

Mound the lentils on a platter and garnish with the tomatoes, cheese, eggs,

olives, and cucumber. Serve warm or cold.

 

 

 

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