Lentil Salad
This lentil salad is inspired by the Ethiopian “azifa” we featured on the first episode of Breaking Bread this season. This is my quick and easy version for the summer…
2 cups boiled lentils (lightly salted)
2 or 3 cloves of garlic
½ shallot
½ of both red and yellow bell pepper – diced
Dressing
1/3 cup olive oil
3 tablespoons of Dijon mustard
1 lemon
Whisk the olive oil, Dijon mustard and lemon together in a bowl. Add the garlic, shallots and bell peppers. Mix in the lentils!
Perfect side dish for a barbeque or served with cracked wheat or quinoa for a vegetarian meal.
November 13th, 2010 at 9:42 am
Thank you , I enjoy reading about other vegansas it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but another can’t hurt!! I did manage to find a good lentil recipes here, but I’ll be sure to try yours too. Thanks!