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Roasted Shallot, Red Pepper & Lentil Salad
Serves 6
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Ingredients:
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| 4 shallots, peeled & halved+ Add to Shopping List |
| 4 tablespoons olive oil+ Add to Shopping List |
| 3/4 cup chopped roasted red peppers+ Add to Shopping List |
| 1 cup lentils+ Add to Shopping List |
| 1 1/2 tablespoons fresh lemon juice+ Add to Shopping List |
| 1/4 cup olive oil+ Add to Shopping List |
| 1/3 cup grated Parmesan cheese+ Add to Shopping List |
| Salt, to taste+ Add to Shopping List |
| Pepper, to taste+ Add to Shopping List |
| 1/4 cup capers, optional+ Add to Shopping List |
Directions:
- Toss shallots in olive oil and roast on baking sheet at 400 degrees F for about 20 minutes or until dark brown. Remove, cool & chop shallots.
- In saucepan add 3-4 cups water with 1 cup raw lentils. Bring to boil, then simmer with lid tilted about 15-20 minutes, or until tender. Drain lentils and place in large mixing bowl. Add shallots, peppers, lemon, 1/4 cup oil and cheese. Season with salt & pepper to taste.
| Course: | Salad |
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