Parsley & Lentil Salad
Submitted by: sherry lea
A tasty warm lentil and vegetable salad that is rich in protein. This appetizer salad has a nice flavor from the smoked mozzarella cheese.
Ingredients
- 2 orange and red peppers
- 1 1/2 cups dry lentils (about 10 ounces)
- 1 bay leaf
- 1 small red onion, thinly sliced
- 2 medium lemons
- 6 ounces smoked mozzarella cheese, cut into 1/2-inch chunks
- 1 1/2 cups loosely packed fresh parsley leaves, finely chopped
- 1 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- lemon wedges (optional)
- 1/4 cup olive oil
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Method
1. Roast peppers. Preheat broiler. Line broiling pan with foil. Cut each pepper lengthwise in half; discard stems and seeds. Place peppers, cut side down, in the broiler pan. Flatten a little with your hand. Broil 5-6 inches from source of heat until charred, 10 - 15 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. 2. Rinse lentils with cold water; discard any stones. In 3-quart saucepan, place lentils, bay leaf, and enough water to cover lentils by 2 inches; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until lentils are just tender. 3. When lentils are done, place sliced onion in colander; drain lentils over onion. Discard bay leaf. Transfer lentils and onion to large bowl. 4. Remove peppers from foil. Peel off skin and discard. Cut peppers into 1/2-inch pieces. From lemons, grate 2 teaspoons peel and squeeze 1/4 cup juice. 5. To lentils, add peppers, lemon peel, lemon juice, mozzarella, parsley, olive oil, salt, and pepper. Serve warm, or cover and refrigerate until ready to serve. Squeeze juice from lemon wedges over each serving if you like.
Notes:
Number of Servings: 4
Submitted by: sherry lea ( See all of sherry lea Recipes )
