Lentil and roasted red pepper salad


I had some boiled lentils left over from  Du puy lentils and mushroom recipe (I always boil some extra and prepare them in a different way the following days) and I decided to make a salad, perfect for the kids' lunchbox.


     - 1 cup lentils (boiled with a bay leaf)

     - 1 red onion, small, minced
     - 1 roasted red pepper (I used from the jar)
     - a few herb tofu slices/ feta cheese slices - for a non-vegan option
     - 1 clove garlic
     - 1 teaspoon oregano
     - 2-3 Tablespoons balsamic vinegar
     - 2-3 Tablespoons extra virgin olive oil
     - salt and pepper

   Place the drained lentils in a bowl, add the chopped roasted red pepper, tofu/feta cubes, minced onion and prepare a vinaigrette with the mashed garlic, salt, pepper, balsamic vinegar and olive oil. Pour over the salad and toss gently. Adjust seasonings to taste. Enjoy!

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