Saturday, May 26, 2012

Lentil Bell Pepper and Mint Salad

I hope everyone is enjoying this Holiday weekend! We are busy because it is my daughter's birthday weekend. She turns 19 tomorrow! It sure goes fast!
With our busy outdoor lifestyle, I am always looking for new cold dishes to serve. The beach, Sailing, Pool parties... this is an every day event for us. So I set out to find a packed with protein dish to serve. This dish hit the spot. Refreshing and filling. It will now be a regular rotation. I hope you enjoy it!


Gluten Free Lentil Bell Pepper and Mint Salad

1 cup Lentils

2 teaspoons sea salt

1 red bell pepper, chopped fine
1/2 small red onion, chopped fine
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1/4 cup fresh cilantro, finely chopped
1 1/2 teaspoons fresh mint, finely chopped

Place a bowl of ice water on the counter.
Bring a large pot of water to a boil.

Add the lentils and salt, return to a boil reduce the heat to medium-low, and simmer until the lentils are tender, about 25 minutes.

Strain through a fine-mesh sieve and then plunge the lentils (still in the sieve) into the ice water to chill them.

Remove, shake off the extra water, and repeat if necessary until the lentils are completely cooled. Turn the lentils out into a large bowl.

Add the bell peppers and onions to the lentils and stir to combine.

Whisk together the olive oil, lemon juice, and black pepper in a small bowl.
Stir the cilantro and mint and then scrape the mixture over the lentils.
Stir to combine and serve cold. 


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