Mediterranean Lentil Salad

Ingredients

• 250 g green lentils
• 1 bay leaf
• Salt
• 2 red bell peppers
• 1 Red Onion
• 1 Garlic clove
• 125 g sheep cheese
• 1 tsp finely chopped mint
• 1 tsp finely chopped thyme
• 1 tsp finely chopped oregano
• 1 tbsp finely sliced parsley
• 3 tbsp Lemon juice
• 1 tbsp White Wine Vinegar
• chili powder
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse lentils and drain. Bring to a boil with 750 ml water and the bay leaf, then simmer for about 25 minutes until tender but firm. Drain and let cool.

2. 2.

   Preheat oven to 250°C. Wash bell peppers, halve them, remove seeds and white membranes, and place skin-side up on a baking sheet. Roast in hot oven for about 20 minutes until skins blister and darken. Peel off skins, let peppers cool slightly in a freezer bag, then slice into thin strips.

3. 3.

   Peel and chop onion and garlic. Dice the sheep cheese. Whisk lemon juice, vinegar, salt, chili powder, and olive oil together. Fold in herbs.

4. 4.

   Combine lentils, pepper strips, onion, and garlic in a bowl with the dressing. Let rest for about 30 minutes to meld flavors. Serve on plates and sprinkle with cheese.