salad with lentils bell-peps apricot

[Guest guest]

* Exported from MasterCook *

 

Lentil and Sweet Pepper Salad

 

Recipe By :Louise Pickford

Serving Size : 6 Preparation Time :0:00

Categories : Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

3 bell peppers (red yellow orange)

1 1/4 cups green lentils -- washed

3 cups water

1 small onion -- peeled

1 garlic clove -- peeled

DRESSING:

1/4 cup extra-virgin olive oil

1 lemon -- juiced

2 garlic cloves -- crushed

1 tablespoon chopped fresh coriander (cilantro)

1 tablespoon chopped fresh parsley

2 teaspoons ground cumin

salt and freshly ground pepper

ADDITIONS:

1 small red chili pepper -- seeded, finely chopped

1 small red onion -- thinly sliced

1/2 cup dried apricots -- thinly sliced

salt and freshly ground black pepper

 

1. Heat the broiler.

 

2. 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.

 

3. 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.

 

4. 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.

 

5. 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.

 

6. Stir the bell peppers, chili peppers, onion, apricot slices, and salt and

pepper, to taste into the lentils and serve at once.

 

Source:

" The Inspired Vegetarian by Louise Pickford (Stewart Tabori Chang 1992) "

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

 

Per Serving (excluding unknown items): 285 Calories; 10g Fat (29.3% calories

from fat); 13g Protein; 40g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

15mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2

Fruit; 2 Fat.

 

NOTES : For this hearty salad, the cooked lentils are tossed with the dressing

while still hot, so they absorb as much flavor as possible.

 

Nutr. Assoc. : 2236 903920 0 0 0 0 0 0 0 383 0 0 0 0 0 0 0 0