Roasted Pepper Salad

Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

3 cups (750 mL) water
1 cup (250 mL) brown lentils
1 tsp (5 mL) salt
1/4 cup (60 mL) chopped parsley
1/2 cup (125 mL) diced, drained, and rinsed canned roasted sweet red pepper
1 medium-sized stalk celery, diced
1/2 cup (125 mL) diced red onion
1 cup (250 mL) diced and seeded plum tomatoes
2 cloves garlic, minced
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) black pepper

Directions

  1. Bring water, lentils, and 1/2 tsp (2 mL) of the salt to boil in 3-quart (3 L) saucepan over high heat. Reduce heat to medium-low and simmer, covered, until lentils are firm but fully cooked, 20 to 30 minutes.
  2. Meanwhile, mix parsley, sweet pepper, celery, onion, tomatoes, garlic, lemon juice, oil, black pepper, and remaining 1/2 tsp (2 mL) salt in large serving bowl.
  3. Drain lentils, add to serving bowl, and toss. Serve warm.

Nutritional information:

Roasted Pepper Salad
Roasted Pepper Salad