This made a delicious lunch to eat at work. I tried the leftovers both warm and cold, and it was delicious either way. And, it's very good with the pita bread.
Warm Lentil & Roasted Red Pepper Salad
From EatingWell: September/October 1991
Tossed with a garlicky vinaigrette and sweet roasted peppers, lentils are perfect for a leisurely lunch. Plus, like dried beans, lentils are rich in complex carbohydrates and soluble fiber.
3 Reviews for Warm Lentil & Roasted Red Pepper Salad
I was looking for a recipe for lentils and this was fantastic. It was fast and easy to make and I had nearly all of the ingredients on hand. I also used 2 tbsp of the cooking liquid in the dressing because I didn't want to open a can of broth for such a small amount (and didn't have any on hand in the freezer). I will certainly be making this dish again and again.
Had almost all the ingredients (and not much else in the cupboard), so made this for dinner. Used half an onion (discovered in the refrigerator), and no celery, for cooking the lentils. Used cider vinegar and a little Marsala (no red-wine vinegar) and some of the lentil-cooking liquid in place of chicken broth. No shallots or parsley (or pita for crisps--too bad), but toasted some pine nuts to sprinkle on top. Delicious, toasty, satisfying flavor, nicely complemented by the feta. Two of us ate it all.