Recipe Summary

Recipe Servings: 4 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 40 minutes

Ingredients

1 tablespoon Lucini® Premium Select Extra Virgin Olive Oil®1 ½ large red bell pepper, deseeded, pith removed, cut into halves1 cup puy (French) lentils, rinsed several times and drained3 cups cold waterPinch of Sea salt1 small onion, diced into ¼ inch cubes2 celery stalks, diced into ¼ inch cubes2 carrots, peeled and diced into ¼ inch cubesHandful parsley, rinsed, patted dry, stems removed, finely choppedSeveral turns fresh black pepperFew pinches sea saltOne recipe Lemon Vinaigrette

Instructions

Dress pepper halves with olive oil. Roast in convection oven at 400 F for 20 minutes or until very soft and crisp at edges. Let cool. Remove skins, then dice into ¼ inch cubes. Set aside in large mixing bowl.Add lentils and cold water to sauce pot and bring to a boil. Add salt, reduce heat to low, and simmer covered for 20 minutes or until al dente. Remove from heat, drain and let cool. Then transfer to large mixing bowl holding pepper.Gently mix in carrots, celery, onions and parsley into bowl with lentils. Add salt and pepper.Dress the salad by pouring ½ cup to ¾ dressing over lentils and stir gently with a wooden spoon to incorporate.- Courtesy of Chef Pooja MottlHearty salad for any time of the year.