Lentil and Sweet Pepper Salad

Yields:	4-6 servings
Rate this Recipe

Be the first to add a photo of this recipe!

Heat the broiler.

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.

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.

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.

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.

Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.

Serves 4-6

Not a member? You can still rate this recipe!

Note: You must be a member to submit a review. Please Sign in or Sign Up.

If you put this in a zip-lock bag and turn it over once in a while it isn't as messy. (great recipe!!)