Mediterranean Style Roasted Red Pepper And Lentil Salad Food

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

MEDITERRANEAN LENTIL SALAD

Steps:

• Rinse the lentils. In a medium saucepan, bring the lentils, 4 c water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes or until tender, stirring occasionally.
• While the lentils are simmering, cover the sun-dried tomatoes with boiling water in a heatproof bowl and set aside. Combine the celery, peppers, onions, and parsley in a large bowl. In a separate small (non-metallic) bowl, whisk the dressing ingredients until smooth. When the sun-dried tomatoes have softened, drain them and mince. Add to the chopped vegetables.
• Drain the lentils and discard the bay leaves. Let cool, then remove the garlic, mash it, and mix it back into the lentils. Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.
• Serve immediately, or cover and chill to serve later.

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
• Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
• Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
• Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

ROASTED PEPPER AND LENTIL SALAD

Steps:

• Bring lentils and water to boil in a saucepan over high heat.
• Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
• While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
• Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
• Remove skin from pepper and dice into 1/2 inch pieces.
• Set aside.
• Drain lentils and transfer to a large bowl.
• Add vinegar, oil, garlic, peppers and basil; toss to combine.
• Season to taste with salt and pepper.
• Place salad onto serving platter/bowl or individual plates.
• Top with feta crumbles.
• Serve warm or chilled.

LENTIL & RED PEPPER SALAD

Steps:

• Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
• Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

MEDITERRANEAN LENTIL SALAD

Steps:

• Cook the lentils: Rinse and put in a medium saucepan. Cover with 4 cups water and add bay leaf, thyme sprig and a large pinch of salt. Bring to a boil over high heat, then reduce heat and simmer gently with lid ajar for 20 to 25 minutes, until lentils are tender. Set pot aside and let cool to room temperature.
• Put the potatoes in another saucepan, cover with water and add a heaping teaspoon of salt. Bring to a boil, then reduce heat to brisk simmer. Cook about 15 minutes, until cooked through when probed with a paring knife. Drain and set aside. (If desired, use a paring knife to remove skins from potatoes while still warm.) Cut in halves or quarters.
• While lentils cook, make the vinaigrette: In a small bowl, stir together vinegar and garlic. Season with a good pinch of salt and pepper. Whisk in the oil. Taste and adjust. Stir in oregano.
• Put the cherry tomatoes in a bowl. Drain onion slices, and add to the tomatoes along with roasted pepper strips. Season with salt, then add half the vinaigrette (well whisked). Toss to coat.
• To assemble salad, drain lentils and transfer to a large low, wide bowl or platter and let cool for 10 minutes. Add remaining vinaigrette, sprinkle with a little salt and toss gently. Taste and adjust seasoning.
• Top lentils with tomato-onion-pepper mixture. Arrange anchovy fillets, tuna (if using) and eggs on top. Sprinkle with mint and parsley. Arrange halved or quartered potatoes around the perimeter. Garnish with basil leaves, olives and feta. Sprinkle a pinch of oregano over the salad.