The Raw Cooked Vegan

Monday, August 8, 2011

Lemon Lentil Salad


Lentils are one of my favorite protein choices. Here, I used brown lentils because they keep their shape best. You can use other kinds of lentils as well. However, the pink lentils (salmon or orange colored and small) cook very quickly because they come split, but they're great for soups and creamy dishes. I used fresh English peas in this dish, but you can use thawed frozen peas as well.

Lemon Lentil Salad
1 cup brown lentils
2 and 1/4 cups of water
1 cup of fresh English Peas, shelled
1 yellow bell pepper, chopped
4 sundried tomatoes in oil, sliced
1 red bell pepper, roasted and chopped (or jarred roasted pepper)
1/3 cup sweet onion, chopped
1/2 cup fresh flat leaf parsley, chopped
4 TBS fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1 or 2 garlic cloves, minced
sea salt and pepper to taste

Rinse lentils and place in a medium sauce pan with 2 and 1/4 cups of water. Bring to a boil, then reduce heat to simmer. Cook 30 to 40 minutes. Remove from heat and set aside to cool. Drain any remaining water.

In a large bowl, combine peas, bell pepper, sundried tomatoes, onion, roasted pepper and parsley. Add cooled lentils.

In a lidded jar, combine lemon juice, olive oil, garlic and salt and pepper. Shake well and pour over lentil salad and toss. Refrigerate for at least an hour before serving.

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