| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
2 servings
|
Ingredients
- 250 grams lentils Le Puy green
- 1 red pepper minced
- 1 green chili pepper minced
- 2-3 sprigs of parsley minced
- 2 scallions minced
- 3 tablespoons olive oil Greek extra virgin
- 1/2 teaspoon salt
Ingredients
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Instructions
- Rinse the puy lentils under running water. Leave them to soak for 10'.
- Mince the peppers, parsley, and scallions.
- Place the lentils in a pan with three times the volume of water. Bring to the boil and simmer for 20'.
- Drain them and place them in a bowl with the minced vegetables. Add in the olive oil and salt, and toss lightly to coat.
Recipe Notes
Useful Information
- This is a power-food combination not only for vegans, but for everyone!
- This salad is ideal for a nutritious and easy dinner on busy days.
- You can avoid using the green chili pepper if you haven't introduced hot peppers to your child's diet.
- You can store the salad in the refrigerator for 2-3 days.
- Lentils vary in their cooking times depending on their quality and age.
Lentil and red pepper salad
I replaced the parsley with coriander (cilantro), added a splash of white wine vinegar and a couple of splashes of light soy sauce.
Thanks, very tasty.
I am glad you are enjoying this recipe! Thank you for your kind words.