Roasted Pepper Salad
Number of servings : 4 Prep time: Cooking time: Type of meal : | Salads | Salads Special diet :
Number of servings : 4
Type of meal : | Salads | Salads
Special diet :
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
- 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.
- 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.
- Drain lentils, add to serving bowl, and toss. Serve warm.