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Lentil Salad With Lemon Vinaigrette

Make Lentil Salad With Lemon Vinaigrette at home with Salt, Garlic Minced, Cayenne Pepper, Extra Virgin Olive Oil, and Crumbled Feta Cheese. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 tsp
• 1 clove
• 1/4 tsp
• 1 pinch
• 7 oz
• 6 oz

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Drain and save stock for a soup.

5. 5

   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.

6. 6

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

7. 7

   Peel, seed and core peppe rs; dice.

8. 8

   Combine peppers with lentil mixture in a large bowl.

9. 9

   Pour on vinaigre tte and toss.

10. 10

    Add herbs and toss.

11. 11

    Crumble the cheese on top and serve.

12. 12

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