Bell Pepper and Lentil Salad
Equipment
- 1 sauce pan with cover
- 1 knife
- 1 cutting board
Ingredients
- 1 cup lentils dried green or brown
- 2 cloves garlic finely chopped
- 1/4 cup vinegar red preferred
- 2 tbsp olive oil or vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp mustard brown prepared mustard
- 2 bell pepper red or yellow preferred, cored, seeded ad cut into 1/2 inc pieces
- 1 carrot medium, finely chopped
- 1/2 onion small, chopped
- 1/4 cup parsley fresh chopped (optional)
Instructions
- Rinse the lentils well and pick over to remove any debris or pebbles. Place lentils and garlic in a large 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 25minutes.
- 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.