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Lentil Salad With Lemon Vinaigrette

Lentil Salad With Lemon Vinaigrette is built on French Lentils, Carrot, Onion, Bay Leaf, and Garlic. Serves 1. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 cup
• 1
• 1/2
• 1
• 1
• 1/2 tsp
• 1
• 1
• 1 tsp
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 1
• 1 clove
• 1/4 tsp
• 1 pinch
• 1 pinch
• 7 oz

Method (preview)

1. 1

   Diced papaya, mango and kiwi are good choices.

2. 2

   Pomegran ate seeds also make a luscious garnish.

3. 3

   Procedure: Rinse lentils and cover them generously with water in a large pot.

4. 4

   B ring to a boil and add carrot, onion, bay leaf, garlic and salt.

5. 5

   Lower heat and simmer until lentils are tender, about 20 to 25 minutes.

6. 6

   Drain and save stock for a soup.

7. 7

   Roast the bell peppers until skin is charred by placing them on a b aking sheet and broiling them about 7 inches from the broiler element.

8. 8

   Enclose in aluminum foil or a zipper-style bag for 5 minutes.

9. 9

   Peel, seed and core peppe rs; dice.

10. 10

    Combine peppers with lentil mixture in a large bowl.

11. 11

    Pour on vinaigre tte and toss.

12. 12

    Add herbs and toss.

13. 13

    Crumble the cheese on top and serve.

14. 14

    Vinaigre tte: combine lemon juice, lime peel, garlic, salt, cayenne pepper, paprika and olive oil. scanned by sooz