lentil salad with roasted pepper

hello readers, the other day i made a nice light lentil salad with goat cheese, roasted bell peppers, carrots, celery and its healthy and tasty and has a lot of nutrition i hope you re-create the recipe at home and enjoy, will post the stuffing recipe tomorrow, have a nice day!

Lentil Salad w/ Roasted Red Pepper
Recipe Courtesy Cookin the Market Chef's Mario hernandez and Anna Buss
INGREDIENTS:
1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for salads because they have great flavor and hold their shape when cooked.)
1 tbsp. red wine vinegar
1/4 cup thinly sliced scallions or 3 tbsp. finely diced shallot d wine vinegar
3 tbsp. extra-virgin olive oil
½ teaspoon cumin seeds
1/2 cup cucumber, diced
¼ cup carrot, diced
¼ cup celery, diced
¼ cup sweet pepper, roasted
½ cup crumbled goat or feta cheese
¼ cup cilantro and parsley, minced
Salt & freshly ground black pepper to taste

METHOD:
1. Sort and rinse the lentils. Cover them with 3 inches of water and bring to a boil. Turn heat down to a simmer and cook until lentils are tender and cooked all the way through (adding more water if necessary. Check green lentils after five minutes and check black lentil after ten minutes. Drain and reserve 1/2 cup of the cooking liquid

2. Toss the lentils with the red wine vinegar, salt, and freshly ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed

3. Add the extra-virgin olive oil and scallions or shallot. Stir to combine. If the lentils seem dry and are hard to stir, loosen them with a bit of the reserved cooking liquid

4. Mix in the rest of the veggies and herbs

5. Garnish with cheese

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