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Lentil and Pepper Salad

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Lentil and Pepper Salad

The perfect lentil and pepper salad recipe with a picture and simple step-by-step instructions.

  • 200 g Lentils red
  • 6 Mini peppers
  • 2 Spring onions
  • Fresh cress
  • Arugula
  • 3 tbsp Balsamic vinegar
  • 3 tbsp Olive oil
  • 1 tbsp Chili oil
  • 3 tbsp Freshly squeezed orange juice
  • 2 tbsp Freshly squeezed lemon juice
  • Salt
  • Pepper from the grinder
  1. Rinse the lentils briefly and cook in salted water for about 8 minutes. Pour off, drain and let cool.
  1. Prepare arugula. Also prepare the peppers and spring onions and cut into small pieces.
  1. For the marinade, mix the balsamic vinegar, olive oil, chili oil, orange juice, lemon juice, salt and pepper and mix with the lentils, paprika and spring onions.
  1. Line a bowl with rocket, add the lentil salad and sprinkle with cress.
Dinner
European
lentil and pepper salad

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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