Warm Lentil Salad with Roasted Red Peppers
Salads • Greek
Description
Warm lentil salad with roasted red peppers
Ingredients
- Onion 1 head
- Lentils ¾ cup
- Celery stalk 1 piece
- Bay leaf 1 piece
- Water 4 cups
- Dried Chamomile ½ teaspoon
- Pide bread 2 pieces
- Red Wine Vinegar 2 tablespoons
- Olive Oil 2 tablespoons
- Chicken Broth 2 tablespoons
- Dijon Mustard 1 teaspoon
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 1 tablespoon
- Orange Bell Peppers 1 piece
- Shallot 1 head
- Feta cheese 0 oz
Step-by-Step Guide
Step 1
In a saucepan, combine the lentils, halved onion, halved celery, and bay leaf. Add water and bring to a boil. Reduce heat and cook until tender. Drain and remove the onion, celery, and bay leaf. Transfer to a bowl.
Step 2
Meanwhile, grill the pita bread cut into small triangles until golden brown.
Step 3
Also, grill the bell pepper on all sides until the skin is charred. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel off the skin and cut into small pieces.
Step 4
In a small bowl, mix the vinegar, olive oil, broth, mustard, and minced garlic. Season with salt and pepper. Drizzle over the lentils.
Step 5
Add the finely chopped red pepper, parsley, and finely chopped shallot. Toss, sprinkle with feta, and serve.
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