Lentil Salad with Bell Pepper & Cumin

As promised in my previous blog post, here is the recipe for a hearty salad, to add more color and flavor to any autumn table.


  • 1 cup large lentil
  • 4 halves of bell peppers in green, red, orange and yellow, (1 half, each)
  • ¼ tbsp. cumin
  • Fresh lemon juice, salt and olive oil as desired


Wash and cook lentils until tender but not mushy. Drain and let cool.

Cut bell pepper halves lengthwise and roast for 5-10 minutes until they are soft.  Now chop them all in small pieces proportionate to the lentils. Mix with cooked lentils.

Dissolve salt in fresh lemon juice; add olive oil and mix well. Pour the sauce on the top of the salad, sprinkle cumin and mix.  Simple as that! Enjoy 🙂

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