Ingredients
Serves 4-6
1 1/2 cups green lentils, rinsed and picked over
2 cups Gluten Free Vegetable Broth or water
1 red bell pepper, diced
1 orange bell pepper, diced
2 stalks celery, diced
1/4 cup or more to taste sliced sundried tomatoes (buy oil packed & drain)
1 handful curly parsley, chopped
Herbed goat cheese, to taste
Salt & Pepper
Olive Oil
Directions
1- Bring broth or water to a boil and add lentils, stirring to mix. Lower heat to medium low and cook until water is soaked up, approx. 25 minutes. Remove from heat.
2- While lentils are cooking, prepare peppers, celery, sundried tomatoes and parsley in a large salad bowl. Combine with lentils. Crumble desired amount of goat cheese into salad & season with salt & pepper. Add 1-2 tablespoons olive oil to help flavours carry.
Since I cook the lentils in broth and add marinated sundried tomatoes and herbed goat cheese, I find the salad doesn't need dressing. A bit of oil keeps things moist and helps the flavours travel. If you want more flavour, a squeeze of lemon juice or a bit of your favourite dressing can easily be used in place of the olive oil.
Can be eaten as a side dish or as a light meal.
