You are here

Minted Lentil Salad

admin's picture
  Dried green lentils 1 1⁄2 Cup (24 tbs)
  Carrot 1 , peeled
  Stalk celery 1
  Onion 1⁄4
  Garlic 1 Clove (5 gm)
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (21 votes)