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Lentil Salad with Roasted Peppers

Mood: Cool

Cost: Cheap

Difficulty: Easy

Rating: XXXX
The Tease
This recipe is from Vegetarian Cooking For Everyone by Deborah Madison.

• 1 Cup of French green lentils • 2 Red or yellow bell peppers, roasted and chopped

• 1/2 Cup of chopped parsley

• 2 TBSP of chopped dill

• 1 TBSP of chopped mint

• 2 Ripe tomatoes, quartered

• 2 Hard-cooked eggs, quartered

• 1/2 cup of small cubes feta or goat cheese • 12 Kalmata olives

• 1 Cucumber, cut into short spears

Lime- Cumin vinaigrette (1 garlic clove, salt, grated zest of two limes, 3 TBSP of fresh lime huice, 2 TBSP of sliced fresh scallion, 1/2 jalapeno chili, seeded and minced, 1/2 tsp of cumin, 2 TBSP of chopped cilantro, 1/2 tsp of coriander)

• Small sauce pan with cover

Preparation (Do it!)
1. Cover lentils with water in small sauce pan and add1/2 tsp of salt and bring to a boil. Lower heat to a simmer until lentils are tender but firm. 25 -30 minutes.

2. Drain lentils and toss them with peppers, vinaigrette, parsley, dill and mint. Salt and pepper to taste.

3. Mound the lentils and garnish them with tomatoes, cheese, eggs, olives, and cucumbers. Serve warm or cold.


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