Recipe Servings: 4 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 40 minutes
1 tablespoon Lucini® Premium Select Extra Virgin Olive Oil®
1 ½ large red bell pepper, deseeded, pith removed, cut into halves
1 cup puy (French) lentils, rinsed several times and drained
3 cups cold water
Pinch of Sea salt
1 small onion, diced into ¼ inch cubes
2 celery stalks, diced into ¼ inch cubes
2 carrots, peeled and diced into ¼ inch cubes
Handful parsley, rinsed, patted dry, stems removed, finely chopped
Several turns fresh black pepper
Few pinches sea salt
One recipe Lemon Vinaigrette
Dress pepper halves with olive oil. Roast in convection oven at 400 F for 20 minutes or until very soft and crisp at edges. Let cool. Remove skins, then dice into ¼ inch cubes. Set aside in large mixing bowl.
Add lentils and cold water to sauce pot and bring to a boil. Add salt, reduce heat to low, and simmer covered for 20 minutes or until al dente. Remove from heat, drain and let cool. Then transfer to large mixing bowl holding pepper.
Gently mix in carrots, celery, onions and parsley into bowl with lentils. Add salt and pepper.
Dress the salad by pouring ½ cup to ¾ dressing over lentils and stir gently with a wooden spoon to incorporate.
- Courtesy of Chef Pooja Mottl
Hearty salad for any time of the year.