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.
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.
|Number of servings:||8 - 10|
|Main Ingredient(s):||Tomatoes - Fresh, Lentils, Bell Pepper|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
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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