Hello,
I’ve read somewhere that Summer is the season for salads. Do you believe that is true? I don’t think that is true. This Lentil and Bell Peppers Salad is eaten all year round just because it’s so good. Did you know that Lentils do not need to be soaked in water overnight like most legumes? If not here’s a fact that you may not know about lentils, lentils cause bloating. Here’s a tip to reduce bloating add the lentils to a bowl of cold water and soak for about three hours before cooking. Set the lentils aside to cool off.
When I buy all the ingredients for this Lentil and Bell Peppers Salad I leave them in the fridge overnight this way my salad tastes fresh with each bite. I love fresh spring onions as much as I love Dill in salads. Both ingredients are delicious but fresh spring onions give salad a sweet taste. Now, if you don’t like fresh onions use a yellow or red onion. If dill is not your go-to herb add whichever herb or herbs makes your taste buds jump. Lentils and Chickpeas are my favorite legumes in soups and salads.
Take a large bowl add all these delicious ingredients into the bowl, and give it a good toss. This Lentil and Bell Pepper salad is easy to put together and great for any day of the week. Indulge in this bowl of colors and flavors the crispy taste of freshness will brighten up your day. Prepare this Lentil and bell pepper salad for lunch, loaded with tasty ingredients full of flavors, and enjoy it during your lunch break. If you are looking for a delicious Chickpea salad with greens like Spinach I have a few salads on my blog.
When I started blogging a few years ago, I chose Lentil and Bell Pepper Salad as my first posts. 🙂
Have a lovely morning/afternoon/evening!!
Lentil and Bell Pepper Salad
Ingredients
- 1 cup lentils
- 3 fresh spring onions chopped
- 1 red bell pepper seeded and diced
- 1 yellow bell pepper seeded and diced
- dill
- 6 cherry tomatoes halved
- ⅓ cup olive oil
- 1 lemon juce squeezed
- salt
- pepper
- 6 cups water
Instructions
- Add the lentils to six cups of boiling water. Bring down the heat to medium and cook for 30 minutes. Do not overcook the lentils so that they become mushy.
- Drain and rinse with cold water and set aside.
- Chop the red and yellow bell peppers, fresh spring onions, and dill.
- Add the lentils into a large bowl and then add in the rest of the ingredients.
- Pour in the olive oil with the lemon juice.. Give it a few good tosses and sprinkle the salt and pepper. Serve cold
KALI MAS OREXI!! 🙂