Thursday, July 14, 2011

Lentil Salad with Roasted Red Peppers, Mint and Feta Cheese

This recipe is based on a recipe from Williams-Sonoma.  I replaced the fresh red bell pepper from the original recipe with roasted red bell peppers.  This recipe was actually a big hit with the kids.  Enjoy.

1 cup dried lentils
5 tablespoons extra virgin olive oil
5 tablespoons red wine vinegar
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 small red onion, diced
2 roasted red bell peppers, diced
1/4 cup chopped fresh mint
6 ounces feta cheese, crumbled
  1. Pick over the lentils and remove any misshapen lentils or stones.  Rinse the lentils and place them to soak in a bowl for a least a couple of hours.  Drain the lentils, and transfer them to a saucepan.  Add water to cover the lentils to cover by 2 inches.  Bring to a boil over medium heat, and simmer uncovered until the lentils are tender about 15 minutes.  Remove from the heat, drain immediately and place in a bowl
  2. In a small bowl, whisk together the oil, vinegar, garlic, and cumin.  Add this to the warm lentils.  and toss together to coat evenly.  Add the onion and bell pepper and toss gently.  Let stand for 20 minutes at room temperature. Add the mint and feta cheese and serve.

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