Spring is officially here, and I took full advantage of it this weekend. Some friends and I got together to spend most of Sunday climbing at Carderock, Maryland. The weather was beautiful, the climbs were great… you couldn’t ask for more. It made me a bit sad to leave and prepare for the work week, but another gorgeous weekend will come.
As the climate changes, so does the type of food we cook. Soup is one of the big things for winter (one of the few things I enjoy about the season) but as the weather warms, often what we eat cools. Salads are big and a salad is what I made that evening; albeit not the traditional leafy kind. This baby has red lentils as the star and I was pretty happy with the results.
Like the rest of the lentil family, the reds are a great source of protein. They also have a mild earthy flavor and cook in very little time. The red bell peppers add their sweet compliment and the red wine vinaigrette enhances without overpowering. Be sure to drain the lentils well, though! Otherwise you might end up with something that’s a cross between soup and salad.
Red Lentil Salad with Red Wine Vinaigrette
Be sure to drain your lentils well or you will get a rather watery salad. Bleh.
3 cups dried red lentils; cooked and drained
2 red bell peppers; diced
4 garlic cloves; minced
1/3 cup red wine vinegar
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
2 table spoons olive oil
Stir your lentils and red bell peppers in a large bowl. Combine the rest of your ingredients separately to form your vinaigrette, whisking to ensure well mixed. Pour your vinaigrette onto your lentils and bell peppers, mix well and enjoy.
Tags: diet, dinner, healthy, lentil, lunch, salad, vegetarian