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.

Ingredients:

• 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

Method:

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 🙂