Bell Pepper and Lentil Salad
Ingredients
- 1/2 lb lentils about 1 cup dried green or brown
- 2 cloves garlic finely chopped
- 1/4 cup vinegar
- 2 Tbsp olive oil or vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper ground
- 1 tsp grainy brown prepared mustard (optional)
- 2 bell pepper sweet bell peppers, red & yellow preferred, cored, seeded and cut into 1/2 inch pieces
- 1 carrots (medium), finely chopped
- 1/2 onion (small), finely chopped
- 1/4 cup parsley chopped, fresh (optional)
Instructions
- Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils and garlic in a medium saucepan. Cover with 4 cups water and bring to a boil. Turn heat to medium-low and cover pot. Simmer until lentils are tender but not mushy, about 20 to 25 minutes.
- While lentils are cooking, mix together vinegar, oil, salt, pepper and mustard in a small bowl or glass jar. Set aside.
- Chop the bell peppers, carrot, onion and parsley (optional) and set aside.
- When lentils are done, drain well and place in a large mixing bowl. Let cool for 15 minutes.
- Add chopped vegetables and vinegar/oil mixture to the cooked lentils. Toss all ingredients gently, but well. Refrigerate for 1 hour to let flavors blend, before serving.