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Lentil & sweet pepper salad

Yield: 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 sm Onion; peeled
• 1 Garlic clove; peeled
• 1 sm Red chili pepper -- seeded & finely chopped
• 1 sm Red onion; thinly sliced
• 1/2 c Dried apricots

Instructions:

-- thinly sliced Salt Freshly ground black pepper MMMMM--------------------------DRESSING------------------------------- 1/4 c Extra-virgin olive oil 1 Lemon; juiced 2 Garlic cloves; crushed 1 tb Chopped fresh coriander 1 tb Chopped fresh parsley 2 ts Ground cumin Salt Freshly ground black pepper 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

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