Click for Cookbook LOGIN
"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Red Pepper, Lentil and Herb Salad Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Roasted Red Pepper, Lentil and Herb Salad is from Lori's Favorite Recipe's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Puy lentils
Vegetable stock
Bay leaf
1 Red pepper
1 Zuccinni
Olive oil
4-5 Sun dried tomatoes
1 avocado
1 Lemon
Chives
Basil


no amounts specified
Directions:
Directions:
Cook the lentils n the vegetable stock with the bay leaf for 15 minutes.
Chop sweet red pepper ad zuccinni, drizzle with olive oil , season with salt and pepper, add put on baking sheet, roast in hot oven.
Assemble salad: add drained lentils to a bowel, add olive oil, add chopped sun dried tomatoes, add pepper and zuccinni, add avacodo.
Add chives and basil.
Squeeze lemon juice.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

9985W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!