Slata fel fel   Lentil salad
 
  • 3 SWEET PEPPERS
  • 2 TBSP OLIVE OIL
  • 2 TBSP LEMON JUICE
  • 1/2 TSP CUMIN POWDER
  • HANDFUL PARSLEY, chopped
    		•  
  • 300 GRAM LENTILS
  • 150 GRAM RUCOLA
  • 75 GRAM ROASTED TOMATOES, cut
  • 4 TBSP OLIVE OIL
  • 1 CLOVE GARLIC, chopped
  • 200 GRAM MUSHROOMS, sliced
  • 1 ONION, chopped
  • 2 TBSP VINEGAR
  • HANDFUL THYME, cut
  • PINCH OF CUMIN POWDER
    		•
    Roast the peppers in the oven at 220 degrees Celsius until their skin turns black. Peel them and cut them in strips. Add the other ingredients and marinate one hour before serving. Stir fry the onion and the garlic for 5 minutes. Add the mushrooms and fry 5 minutes on high heat. Cook the lentils 20 minutes and drain them. Mix the vinegar with the oil, the cumin and pepper and salt to taste and stir well. Mix the lentils with the rucola, the tomatoes and the onion mixture, pour the dressing on top and toss. Sprinkle with thyme.


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