Monday, 30 July 2012

Warm Lentil Salad with
Roasted Red Peppers

Warm Lentil Salad with Roasted Red Pepper

This is a great lunch or side that you can use any day of the week.  It can be stored up to 3 days  and eaten cold, room temp or warmed through.  It's full of fiber to keep you full and satisfied. What a great picnic or work lunch this would make!

1 cup brown lentils
1 red pepper
1 tbsp tarragon
sea salt & pepper to taste
2 garlic cloves, minced
1/2 lime squeezed & zested

Fill  a medium saucepot 3/4 full, bring water to a boil.  Pour in lentils and cook until al dente 20-30min. Drain and set aside.

Meanwhile on broil or over a gas flame or on BBQ, char the pepper on all sides to blacken skin.

Using a serrated knife, scrape off the burnt skin.  Core and seed pepper.  It naturally will tear along the firbers into strips. Chop if you prefer.

Heat 1-2 tbsp EVOO in a skillet and sauteed garlic
for a few seconds, until fragrant.

Add lentils and saute for 5 min, stirring occasionally. 

Add peppers, season to taste.  Remove from heat  add herb, zest and juice.

Enjoy with love.

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