Minted Lentil Salad
|Dried green lentils||1 1⁄2 Cup (24 tbs)|
|Carrot||1 , peeled|
|Garlic||1 Clove (5 gm)|
|Lemon juice||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon||1 , rind peeled|
|Red pepper||1 , roasted and sliced|
|Yellow pepper||1 , roasted and sliced|
|Green onions||2 , finely chopped|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Feta cheese||4 Ounce, crumbled|
1. In a large saucepan, combine lentils, carrot, celery, onion, garlic, bay leaf and salt. Cover with water so that lentils are 2 inches beneath water's surface. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are tender. Drain lentils and discard carrot, celery, onion, garlic and bay leaf.
2. In a small bowl, combine lemon juice, olive oil and rind.
3. In a large bowl; combine lentils, lemon juice mixture, roasted peppers, green onions, parsley and mint. Toss gently to coat. Sprinkle with feta. Chill for 1 hour. Serve at room temperature.