Lentil Salad with Bell Pepper & CuminPosted: 16 October 2014
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 🙂