Lentil Salad With Lemon Vinaigrette

* Exported from MasterCook *

Lentil Salad With Lemon Vinaigrette

Recipe By : The Last Mango, Newport Beach
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups small French lentils
1 small carrot -- diced 1/8 inch
1/2 small onion -- diced 1/8 inch
1 bay leaf
1 garlic clove -- minced
1/2 teaspoon salt
1 medium red bell pepper -- chopped
1 medium green bell pepper -- chopped
1 teaspoon mint
3 tablespoons minced fresh parsley
3 tablespoons cilantro
3 tablespoons thyme
Pepper -- to taste
***VINAIGRETTE***
1 lemon -- juice of
grated peel of 1 small lime
1 clove garlic -- minced
1/4 teaspoon salt
1 pinch cayenne pepper
1 pinch paprika
7 ounces extra-virgin olive oil
6 ounces crumbled feta cheese
silvers lime zest -- Garnish
lemon zest -- Garnish
grapefruit zest -- Garnish

The Last Mango's chef du cuisine, Nicolas Domingo, suggests tossing fruit into
this salad for variety. Diced papaya, mango and kiwi are good choices. Pomegran
ate seeds also make a luscious garnish.

Procedure: Rinse lentils and cover them generously with water in a large pot. B
ring to a boil and add carrot, onion, bay leaf, garlic and salt. Lower heat and
simmer until lentils are tender, about 20 to 25 minutes. Drain and save stock
for a soup. Roast the bell peppers until skin is charred by placing them on a b
aking sheet and broiling them about 7 inches from the broiler element. Enclose
in aluminum foil or a zipper-style bag for 5 minutes. Peel, seed and core peppe
rs; dice. Combine peppers with lentil mixture in a large bowl. Pour on vinaigre
tte and toss. Add herbs and toss. Crumble the cheese on top and serve. Vinaigre
tte: combine lemon juice, lime peel, garlic, salt, cayenne pepper, paprika and
olive oil.

Yield: Makes 6 servings.

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