1466. Roast Pepper Lentil Salad

 

I created this lentil salad recipe out of the abundance of locally-grown red capsicum peppers in the market. I just love me a freshly-roasted red pepper, and knew it would pair beautifully in a salad like this.

I also love fresh coriander aplenty in my salads, and who can resist the occasional bite of bejeweled pomegranate seeds? I also opted to use cans of cooked lentils. They come exceedingly cheap and completely bypass the process of picking over dried lentils, boiling them to perfection, and the cooling process.

Ingredients:

3 can lentils, drained

3 large red/yellow capsicums

1 onion

1 bunch fresh coriander

1 pomegranate, seeded

2 lemon, juice

salt and pepper

1/3 cup olive oil

Method:

Drain the lentils from the can and put in a bowl.

Cut up the capsicums in large chunks, discard the stem and seeds. Toss in a tablespoon of oil and place skin-side up on a baking sheets. Put directly until the broiler and char until spotted with black everywhere. Chip up to a small dice and add to the lentils.

Chop the coriander; add. Finely dice the onion; add. De-seed the pomegranate; add.

Finally, stir in the lemon juice, olive oil, and season with salt to taste.

Can be served immediately but also lasts a couple of days refrigerated.

صحة و عافية