Lentil Salad with Mint, Roasted Peppers and Feta

2:28 PM Remy Maguire - Manifest the Best 0 Comments

Thanks, Shaanti for the awesome lentil recipes! Bon appetite indeed!

Lentil Salad w/ Mint, Roasted Peppers and Feta

1 1/2 c small French lentils
1 med carrot, finely diced
1/2 sm onion, finely diced
1 bay leaf
1 clove garlic, finely chopped
1/2 tsp salt
2 med red bell peppers
Lemon vinaigrette (see below)
2 tsps mint, chopped
3 tbsp chopped mixed herbs: parsley, marjoram or cilantro, thyme
pepper
sherry vinegar or red wine vinegar to taste
8 oz feta cheese
olive oil, for garnish

Rinse lentils, cover generously w/ water, bring to boil w/ the carrot,
onion, bay leaf, garlic and salt. Simmer about 20-25 min until tender,
just a little firm and drain.

While lentils cooking, roast peppers over a flame until they are
evenly charred, and put them in a covered bowl to steam for 10 min or
so; then scrape off the charred skins with a knife. Do not rinse. Slit
them open, remove veins and seeds, and cut into squares.

Prepare vinaigrette (see below) and fold into the warm lentils. Add
mint, herbs, and most of the peppers. Season w/ freshly ground pepper
and salt, if needed. Before serving, add vinegar to brighten the
flavors. Crumble feta and add to lentils. Garnish with remaining
peppers and drizzle some olive oil over the surface.

Lemon Vinaigrette

juice and peel of one large lemon
1/4 tsp paprika
pinch cayenne
1 clove garlic, minced
1/4 tsp salt
6-8 tbsp virgin olive oil

Slice two wide strips of lemon peel into narrow slivers. Put 3 tbsp
lemon juice in a bowl w/ peel, paprika, cayenne, garlic, and salt.
Whisk in 6 tbsp of olive oil to taste. Adjust lemon or olive oil for
tartness.

(This recipe is from the fabulous vegetarian restaurant in San
Francisco called Greens.)