MARINATED LENTIL AND RED PEPPER SALAD
Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette!
Makes 4 cups
1 c. lentils, washed and drained
2-1/2 cups water
1-1/2 cups thinly sliced boiling onions
1 lg. red pepper, diced into 1/4 inch squares
1 c. mild olive oil
1/2 c. red wine vinegar
1 t. salt plus to taste
2 t. mild curry powder
1 t. garlic powder
In medium-sized saucepan combine lentils and water. Cook over medium heat, uncovered, approximately 30 minutes or till tender. Remove from heat, drain, rinse under cold water and drain again.
Place lentils in mixing bowl; add onion and red pepper. Stir gently to disperse evenly.
Combine oil, vinegar, salt and spices in separate bowl. Stir briskly with fork or wire whisk till thickened. Add this to the lentils and stir thoroughly.
Marinate either at room temperature or in refrigerator at least 4 hours before serving. If oil congeals while refrigerated, remove from refrigerator 30 minutes before serving to allow the oil to melt.
Notes: This salad serves up well on an antipasto tray, as appetizer with hard-crusted French bread, or as an accompaniment to an entree.
Do not overcook the lentils; each lentil should retain its original shape.
We use boiling onions for their small size which creates a more appropriate size discrepancy between the onions and lentils. The heat from the onions will dissipate upon being marinated.