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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Lentil and Roasted Pepper Salad

At first glance, this salad seems like a lot of work. Maybe because the first time I made it was for a couple of hundred people. Salads always take long for that many people. At any rate, start the lentils on the stove, roast the peppers in the oven and then move on to the remaining ingredients and dressing. This past summer, I loved using the Heirloom Cherry tomatoes in everything, including this salad. Their rustic tones of golden yellow, rusty red and greens added more complex coloring. I love the way it looks and love the tang of the lemon juice based dressing. I also enjoy that the salad is made of lentils. A nice change of pace.



Kosher Status: Parve
Number of servings: 8 - 10
Main Ingredient(s): Tomatoes - Fresh, Lentils, Bell Pepper
Preparation Time: 00:20
Cooking Time: 00:20
Skill Level: 2 (1 Easy - 5 Hard)
Estimated POINT value:
Average Rating: 5/5


Ingredients:


  • 1 1/8 cup rinsed lentils
  • 1 onion, chopped in half
  • 1 clove garlic
  • 1 bay leaf
  • 4 cups water

Salad:

  • 1 roasted red pepper, peeled and sliced very thinly
  • 1 roasted yellow bell pepper, peeled and sliced very thinly
  • 1 cup cherry tomatoes, cut in half if large (or grape tomatoes)
  • 1/2 cup thinly sliced red onion
  • 1/2 cup finely chopped parsley

 Dressing:

  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon Grey Poupon mustard
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper



Steps:

Combine lentils, onions, garlic, bay leaf and water in a large sauce pan.  Bring to a boil, reduce the heat and simmer just until tender.  (About 15-20 minutes).

Peel, core and seed the roasted peppers.  Cut into 1 inch x 1/4 inch strips.  Place in large serving bowl.  Add tomatoes, sliced red onions and parsley.

Drain lentils and discard the onion, garlic and bay leaves.  Add warm lentils into the serving bowl along with the other vegetables and toss.

in a separate container/bowl, combine olive oil, lemon juice mustard, dried oregano, salt and pepper.  Blend well.  Toss with salad. 

Serve salad at room temperature or warm.



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Comments:

Rebekah: Over Memorial Day weekend, I made this for myself to have as a nice summertime lunch. It tastes even better the next day. Robert, the pickiest eater in the world, ate half of the salad as a midnight snack. He told me the next day, "I don't know what it was, but it was so good I had to force myself to leave you some!"


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