Lentil Salad with Roasted Red Bell Peppers

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Serves 12

2 cloves garlic, finely chopped
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/2 cup olive oil
Salt and freshly ground pepper to taste

2 cups green lentils, rinsed
2 bay leaves
1 teaspoon salt
4 cups water
2 red bell peppers, roasted, peeled, seeded and diced
2 cups finely chopped red onion
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro

Dressing:  In a medium bowl, whisk together the garlic, mustard, and vinegar.   Still whisking, slowly add the olive oil until the dressing becomes thick and emulsified.  Add salt and pepper to taste.

Lentils:  Put lentils, bay leaves, and salt in a large saucepan and cover with the water.  Over high heat, bring to a boil; lower heat, partially cover and continue cooking until tender, about 40 to 50 minutes.  If too much water evaporates, add more.  Drain in a colander and put in a large bowl.  Cool.

Salad:  Add bell peppers, red onion, parsley, and cilantro to the bowl with the lentils.  Toss with the dressing and serve.