Braden Family Cookbook
LENTIL SALAD L.A. Times Magazine
Place lentils in a large pot
with carrot, onion, bay leaf, garlic and salt and bring to boil.
Simmer until tender, 20 - 25 minutes. Drain.
Broil peppers until charred.
Place in a covered bowl for 10 minutes, then peel, de-vein, seed and cut
into 1/4 inch dice.
Prepare vinaigrette and fold
into warm lentils. Add mint,
cilantro, thyme, most of the peppers, salt and pepper.
Before serving, add red wine vinegar to brighten flavors.
Gently stir in cheese. Garnish
with remaining peppers and drizzle with oil.
together all ingredients except olive oil until well mixed.
Whisk in oil.