ABOUT THE RECIPE:
Lentils provide a substantial base and plenty of plant-based protein, while the veggies and flavorings add zing to this satisfying French Lentil Salad Bowl with Sweet Peppers and Basil.
Makes 4 servings
INGREDIENTS:
SALAD
4 cups cooked French green lentils, well chilled (note)
2/3 cup diced sweet onion
1 medium red sweet bell pepper, seeded and chopped
1 large avocado, peeled, pitted and chopped
1/2 cup chopped fresh basil
DRESSING
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon chili powder
1/2 teaspoon sea salt
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl and gently stir to combine. Put all of the dressing ingredients into a small bowl and whisk to combine. Pour dressing over salad and gently stir to combine. Spoon into bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and served cold.
Chef’s Note: Lentils don’t need to be presoaked, but make sure to check for small stones before preparing, and be certain to rinse them well. To cook the lentils, put 4 cups water with 2 cups lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally, adding more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine meshed strainer.
Ingredients
Directions
ABOUT THE RECIPE:
Lentils provide a substantial base and plenty of plant-based protein, while the veggies and flavorings add zing to this satisfying French Lentil Salad Bowl with Sweet Peppers and Basil.
Makes 4 servings
INGREDIENTS:
SALAD
4 cups cooked French green lentils, well chilled (note)
2/3 cup diced sweet onion
1 medium red sweet bell pepper, seeded and chopped
1 large avocado, peeled, pitted and chopped
1/2 cup chopped fresh basil
DRESSING
2 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon chili powder
1/2 teaspoon sea salt
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl and gently stir to combine. Put all of the dressing ingredients into a small bowl and whisk to combine. Pour dressing over salad and gently stir to combine. Spoon into bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and served cold.
Chef’s Note: Lentils don’t need to be presoaked, but make sure to check for small stones before preparing, and be certain to rinse them well. To cook the lentils, put 4 cups water with 2 cups lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally, adding more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine meshed strainer.
