Bowl of Red Pepper, Lentil and Tomato Salad
(click to enlarge)

Red Pepper, Lentil, Tomato Salad


Palestine   -   Salatit el Adas
makes:
Effort:
Sched:
DoAhead:  		 2-1/2 #
***
1-1/2 hr
Yes		 This delicious salad is substantial enough to serve as a light vegetarian lunch, with just some bread and beer. It is durable enough to be served buffet style at parties.




1
1-1/2
2
4
1/3
-------
7
5
1
of
1/4
-------
2-1/2
1
1/2
3
-------
ar
ar
c
T
T
oz
c
---
oz
oz
cl
1
c
---
T
t
t
T
---


Lentils (1)
Lemon Juice
Olive Oil ExtV
Red Onion
Cider Vinegar
-- Salad items
Bell Pepper, Red
Cherry Tomatoes  
Garlic
Lemon, Zest
Basil Leaves
-- Dressing
the Vinegar (2)
Salt
Pepper, black
Olive Oil ExtV
-- Garnish
Feta Cheese
Basil Leaves
Make   -   (1-1/2 hr - 45 min work)
  1. Place LENTILS in a saucepan with plenty of water to cover. Bring to a boil, then simmer covered until they are tender but still intact (15 to 20 minutes depending on age).
  2. Meanwhile:   Zest the LEMON and squeeze it for juice.
  3. Drain Lentils and rinse with Warm Water. Drain again and place in a non-reactive bowl. Stir in Lemon Juice and Olive Oil. Let cool completely.
  4. Chop RED ONION fine. Put in a non-reactive bowl and pour in the Cider Vinegar. Let soak for about 15 minutes, then drain reserving the vinegar as well as the onion.
  5. Core BELL PEPPER and dice about 3/8 inch.
  6. Cut CHERRY TOMATOES once lengthwise and once crosswise. IF using smaller Grape Tomatoes or the like, just cut once crosswise.
  7. Crush GARLIC and chop fine.
  8. Chop BASIL LEAVES coarse. Measure is after chopping and lightly packed.
  9. Mix all Dressing items in a small jar, including 2-1/2 T of the Vinegar reserved from the Onions.
  10. Mix the Red Onion and all Salad items into the Lentils.
  11. Shake up the Dressing and pour into the Salad. Tumble to distribute.
  12. Garnish with crumbled Feta Cheese and Basil Leaves. Serve cool.
NOTES:

  1. Lentils:

      I prefer small green lentils because they hold their shape well, but other green or brown lentils can be used.

  2. Vinegar:

      This is some of the Cider Vinegar used to soak the Onions.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove ",in=inch, ar=as required tt=to taste
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