| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Salads, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Red bell peppers |
| 1 |
|
Yellow bell pepper |
| 1 |
|
Orange bell pepper |
| 1 1/4 |
c |
Green lentils, washed |
| 3 |
c |
Water |
| 1 |
|
Onion, peeled |
| 1 |
|
Garlic clove, peeled |
| 1 |
|
Red chili pepper |
|
|
seeded & finely chopped |
| 1 |
|
Red onion, thinly sliced |
| 1/2 |
c |
Dried apricots |
|
|
thinly sliced |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/4 |
c |
Extra-virgin olive oil |
| 1 |
|
Lemon, juiced |
| 2 |
|
Garlic cloves, crushed |
| 1 |
T |
Chopped fresh coriander |
| 1 |
T |
Chopped fresh parsley |
| 2 |
t |
Ground cumin |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Heat the broiler. Broil the peppers until charred and blistered on
all sides. Tie in a plastic bag or place in a covered dish and let
cool to loosen skins. Put the lentils, water, onion, and garlic into a
2-quart saucepan. Bring to a boil, lower the heat, and simmer,
uncovered, for 20 to 25 minutes, or until the lentils are tender but
still a little crunchy. Drain and place in a large bowl. Meanwhile,
make the dressing. Blend the oil, lemon juice, garlic, coriander,
parsley, and cumin, and season with salt and pepper. Drain the
lentils, discard the onion and garlic, and place the lentils in a
large bowl. Stir in the dressing and set aside. Peel and seed the
bell peppers over a bowl to catch any juices, slice the flesh thinly,
and reserve. Pour any juices into the lentils and leave to cool
completely. Stir the bell peppers, chili peppers, onion, apricot
slices, and salt and pepper to taste into the lentils and serve at
once. Serves 4-6 Source: The Inspired Vegetarian, by Louise Pickford
* Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
A Message from our Provider:
“Peace starts with a smile.”