Roasted Pepper And Lentil Salad - cooking recipe
Ingredients
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1/2 lb dry lentils, rinsed and picked over to remove debris
6 cups water
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 large red pepper
1 clove garlic, finely minced
1/2 cup fresh basil, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/3 cup reduced-fat feta cheese, crumbled
Preparation
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Bring lentils and water to boil in a saucepan over high heat.
Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
Remove skin from pepper and dice into 1/2 inch pieces.
Set aside.
Drain lentils and transfer to a large bowl.
Add vinegar, oil, garlic, peppers and basil; toss to combine.
Season to taste with salt and pepper.
Place salad onto serving platter/bowl or individual plates.
Top with feta crumbles.
Serve warm or chilled.
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