Published in the TML Magazine Issue 13, 2021
SALAD WITH LENTILS AND VEGETABLES
By Nicol Marinou
@nicolscooking
Ingredients
- 400g boiled lentils
- 1 piece red pepper
- 1 piece yellow pepper
- 1 piece orange pepper
- 150 g cherry tomatoes cut in half
- 3 piece fresh onions in slices
- 50 g capers
- 1/2 bunch chopped parsley
- 1 laurel leaf
DRESSING FOR THE SALAD
- 1/2 cup olive oil
- 1 piece orange juice
- 1 tablespoon mustard
- 1/2 teaspoon cumin powder
- Salt
- Pepper
Instructions
- Wash the lentils well and put them in a pot with water to cover them and boil for five minutes.
- Then strain in the water and put the lentils back in the pot together with a bay leaf, cover them with water, boiling for about 45 minutes.
- Stain the lentils discard the bay leaf and set aside to cool.
- Clean and wash the vegetables and cut them, leaving the aside.
- Pour the cooled lentils in a deep salad bowl together with the vegetables and mix gently.
- In a bowl pour all the ingredients for the dressing mix and pour over the salad.
- Put the salad in the fridge until it is cooled to the cool.
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