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.