Lentil Salad with Yellow and Red Peppers

Name: Lentil Salad with Yellow and Red Peppers
Ingredients: 2 cup lentils; 1 onion , studded with 3 whole cloves; 3 cloves garlic; 2 teaspoons salt; 2 sweet yellow bell peppers --cored, seeded, deveined, and diced; 2 sweet red bell peppers --cored, seeded, deveined, and diced; 1 cup Vinaigrette; Salt and freshly milled black pepper

Chef

Christopher Idone

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Cookbook

New Glorious American Food

Published by Welcome Books

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This image courtesy of Joseph DeLeo

Serves8 to 10

CostInexpensive

Easy

Total Timeunder 2 hours

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursevegetable

Dietary Considerationhigh fiber, vegan, vegetarian

Mealdinner

Taste and Texturegarlicky, tart

Type of Dishfirst course salad

Ingredients

2 cup lentils
1 onion, studded with 3 whole cloves
3 cloves garlic
2 teaspoons salt
2 sweet yellow bell peppers--cored, seeded, deveined, and diced
2 sweet red bell peppers--cored, seeded, deveined, and diced
1 cup Vinaigrette
Salt and freshly milled black pepper

Instructions

Wash the lentils thoroughly and drain. In a large pot, bring 2 quarts of water to a boil. Add the lentils, onion, garlic, and salt. Simmer for 30 minutes, or until the lentils are tender. Drain, discarding the onion and garlic. Set aside. Just before serving, toss the lentils with the peppers and vinaigrette; check for seasonings. Serve at room temperature.