French Lentil Salad with Cucumber, Bell Pepper, and Fresh Herbs

Ingredients:

For the salad dressing:
2 large lemons (juiced)
1-2 large garlic cloves, minced
Salt
Black pepper
Red chili flakes
1/3 cup extra virgin olive oil

For the lentil salad:
1 cup black or green lentils, rinsed
1 bay leaf
1 cucumber, cut into large pieces
1 red bell pepper (fresh or roasted), chopped
1 orange bell pepper, chopped
Scallions, chopped
1/2 cup chopped fresh parsley leaves
1/2 cup chopped fresh mint leaves

Instructions:

1. In a large bowl, combine the lemon juice, garlic, a generous pinch of salt and pepper, and chili flakes. Drizzle in a drizzle of olive oil while whisking. Whisk everything together. Taste and adjust seasoning if necessary (to taste). Set aside.
2. In a pot over medium-high heat, place lentils, bay leaf, and 3 cups water (or enough water to cover the lentils by at least 2-3 cm). Bring to a boil, then reduce heat and cover. Cook for 20-25 minutes or until lentils are tender (but still hold their shape and are not mushy). Strain through a fine-mesh sieve.
3. Pour warm lentils into bowl with sauce and stir. Set aside for a few minutes and let cool.
4. When lentils have cooled slightly (they should be warm, but not hot!), add cucumber, (roasted) bell peppers, spring onions, parsley, and mint. Stir gently.

5. Season with additional seasoning if desired. Serve immediately or cover and refrigerate for up to 3 days.

Yield: 6 servings
Recipe: themediterraneandish.com