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Roasted Shallot, Red Pepper & Lentil Salad

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Serves 6


Ingredients:

4 shallots, peeled & halved
4 tablespoons olive oil
3/4 cup chopped roasted red peppers
1 cup lentils
1 1/2 tablespoons fresh lemon juice
1/4 cup olive oil
1/3 cup grated Parmesan cheese
Salt, to taste
Pepper, to taste
1/4 cup capers, optional

Directions:

  1. 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.
  2. 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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