Recipe - Lentil And Sweet Pepper Salad

1 Red bell peppers
1 Yellow bell pepper
1 Orange bell pepper
1 One fourth cup Green lentils; washed
3 cup Water
1 small Onion; peeled
1 Garlic clove; peeled
1 small Red chili pepper
seeded & finely chopped
1 small Red onion; thinly cut or sliced up
One half cup Dried apricots
thinly cut or sliced up
Salt
Freshly ground black pepper

DRESSING
One fourth cup Extravirgin olive oil
1 Lemon; juiced
2 Garlic cloves; crushed
1 tablespoon Chopped fresh coriander
1 tablespoon Chopped fresh parsley
2 teaspoon Ground cumin
Salt
Freshly ground black pepper

Heat the broiler. Broil the peppers until charred and blistered on all
sides. Tie in a plastic bag or place in a covered dish and let cool to
loosen skins.

Put the lentils, water, onion, and garlic into a 2quart saucepan. Bring to
a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or
until the lentils are tender but still a little crunchy. Drain and place in
a large bowl.

Meanwhile, make the dressing. Blend the oil, lemon juice, garlic,
coriander, parsley, and cumin, and season with salt and pepper. Drain the
lentils, discard the onion and garlic, and place the lentils in a large
bowl. Stir in the dressing and set aside.

Peel and seed the bell peppers over a bowl to catch any juices, slice the
flesh thinly, and reserve. Pour any juices into the lentils and leave to
cool completely.

Stir the bell peppers, chili peppers, onion, apricot slices, and salt and
pepper to taste into the lentils and serve at once.

Serves 46

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini