1 red bell peppers
1 yellow bell pepper
1 orange bell pepper
1 1/4 cup green lentils, washed
3 cup water
1 small onion, peeled
1 garlic clove, peeled
1 small red chili pepper - seeded & finely, chopped
1 small red onion, thinly sliced
1/2 cup dried apricots - thinly sliced
1 salt
1 freshly ground black pepper
DRESSING
1/4 cup extra-virgin olive oil
1 lemon, juiced
2 garlic cloves, crushed
1 tbsp chopped fresh coriander
1 tbsp chopped fresh parsley
2 tsp ground cumin
1 salt
1 freshly ground black pepper
A Recipe for
Lentil & Sweet Pepper Salad
I eat merely to put food out of my mind. |
| N.F. Simpson |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This Recipe for Lentil & Sweet Pepper Salad is one of thousands in the Recipes-to-go Bean Cookbook.
Coffee is a beverage that puts one to sleep when not drank. |
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Cheese - milk's leap toward immortality. |
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This is a recipe for Lentil & Sweet Pepper Salad from the recipe cookbook of Recipes-to-go (Bean)
He was a very valiant man who first adventured on eating oysters. |
| James I |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
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
* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias
Serves: 4
Lentil & Sweet Pepper Salad Recipe brought to you by Recipes To-Go