Recipes, appetiziers, meat, fish, baking, desserts, soups, salads Recipe from Edgar's Gay Kitchen
List of Ingredients below
Tri-color Pepper and Lentil Salad

Click on highlighted text to view image support for that selection.
8 cups water

Dry lentils – 1lb. bag

½ lemon

2 tsp soft-type soup base

1 ea. – medium red, yellow and green bell peppers

1 bunch green onions

½ cup chopped fresh cilantro

3 TBS chopped garlic chives

Lemon/Lime Dressing
Combine water, lentils, half of one fresh lemon, and soup base in a large pot. Bring to a simmer and cook 20 minutes until lentils are just tender. Drain and remove lemon half.

Chop peppers (1/4 – ½ inch squares) and slice green onions (including most of the green tops).

Combine lentils, peppers, green onions, cilantro, and chives. Toss lightly. Add all of the Lemon/Lime Dressing and toss again. Put in a tight lidded container and refrigerate for ½ hour. Remove from refrigerator and turn upside-down and toss lightly. Return to the refrigerator for an additional half hour or until cool before serving.
FINISHED SALAD

If you do not see a side Recipe Menu CLICK HERE!