"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Sniffing around my cupboards this past week, I came upon lentils and thought back to a recipe from my past – lentil and feta salad with roasted peppers. I didn’t feel like turning on the oven and roasting peppers – too hot, and so, I improvised. It was easy and it was tasty.
1 pound of green lentils, boiled in salted water to cover (generously cover).
4-6 cucumbers, chopped
4 scallions, chopped – including greens
(Or, 1 purple onion, thinly sliced – you can pour boiling water over it to cut the sharpness if you’d like.)
1/2 cup parsley
1/2-3/4 cup of crumbled feta
Salt and pepper
Lemon juice as needed
2 Red peppers, chopped
1/2 basket Cherry tomatoes, halved or quartered, depending on size
4 red peppers, roasted. Put in oven at 400 and turn every soften until skin is blackened. Then, put peppers in a paper bag or plastic container for 15 minutes – peel and seed, saving the pepper juice and slice the roasted pepper flesh.
Make a basic vinaigrette with lots of mustard and a good amount of salt and pepper. Use a few dashes of lemon juice to balance the flavors and make sure the salad has a nice sprightly taste.
1/2 cup olive oil
1/8 cup apple cider vinegar
~2 tablespoons apple juice
tablespoon of honey
juice of half a lemon
salt and pepper to taste
2 tablespoons of mustard