Warm Lentil and Roasted Pepper Salad

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Ingredients:
• 3 cups (750 ml) water
• 1 cup (250 ml) brown lentils
• 1 tsp (5 ml) salt
• 1/4 cup (50 ml) chopped parsley
• 1/2 cup (125 ml) diced, drained, and rinsed canned roasted sweet red pepper
• 1 medium stalk celery, diced
• 1/2 cup (125 ml) diced red onion
• 1 cup (250 ml) diced and seeded plum tomatoes
• 2 garlic cloves, minced
• 2 tbsp (25 ml) lemon juice
• 2 tbsp (25 ml) olive oil
• 1/4 tsp (1 ml) black pepper

Method:
1. Bring water, lentils, and 1/2 tsp (2 ml) of the salt to boil in 3-quart (3-l) pot over high heat. Reduce heat to medium-low and simmer, covered, until lentils are firm but fully cooked, 20 to 30 minutes.

2. Meanwhile, mix parsley, sweet pepper, celery, onion, tomatoes, garlic, lemon juice, oil, black pepper, and remaining 1/2 tsp (2 ml) salt in large serving bowl.

3. Drain lentils, add to serving bowl, and toss. Serve warm with leaf lettuce, goat cheese and bread.

Serves 4

– For nutritional information on this and other great recipes, go to www.rd.ca

 
 
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