Minted Lentil Salad Recipe
Ingredients
| 1 1/2 cups dried green lentils | ||
| Carrot | 1 , peeled | |
| Stalk celery | 1 | |
| Onion | 1/4 | |
| Garlic | 1 Clove (5gm) | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Rind of 1 lemon | ||
| Pepper red | 1 To taste, roasted | |
| Yellow pepper | 1 To taste, roasted | |
| Green onions | 2 Small, finely chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Mint | 2 Tablespoon, chopped | |
| Feta cheese | 4 Ounce, crumbled | |
Directions
1. In a large saucepan, combine lentils, carrot, celery, onion, garlic, bay leaf and salt. Cover with water so that lentils are 2 inches beneath water's surface. Bring to a boil, reduce heat and simmer for about 20 minutes, until the lentils are tender. Drain lentils and discard carrot, celery, onion, garlic and bay leaf.
2. In a small bowl, combine lemon juice, olive oil and rind.
3. In a large bowl; combine lentils, lemon juice mixture, roasted peppers, green onions, parsley and mint. Toss gently to coat. Sprinkle with feta. Chill for 1 hour. Serve at room temperature.
2. In a small bowl, combine lemon juice, olive oil and rind.
3. In a large bowl; combine lentils, lemon juice mixture, roasted peppers, green onions, parsley and mint. Toss gently to coat. Sprinkle with feta. Chill for 1 hour. Serve at room temperature.
Chef
