Lentil salad

It’s tough coming down from a back-to-back-to-back wedding high, especially when the lovebirds include your big sister and two of your best gfs. Needless to say, we’ve been eating well these past few weeks, with the special inclusion of some home-cooked meals from our mamma. Her cooking rarely disappoints. This lentil salad was part of her first dinner back in the States during wedding week, and was accompanied by steak and grilled chicken made by the groom-to-be and a crusty baguette fresh out of the oven. The lentil salad is fresh and light, and has a Tabouli feel because of the abundance of fresh parsley. It’s great as a side dish, a salad topper, or could even stand alone as a meal (lentils are a great source of protein, iron, fiber, folate, the list goes on). This recipe generously served seven.


1/2 bag dry lentils
1 large bunch fresh parsley
2 large carrots
1 red bell pepper
1 yellow bell pepper
1 red onion
2 tbsp olive oil
1/2 cup balsamic vinegar
1 tbsp curry powder
Salt & pepper


Cook lentils according to directions
Dice carrots, peppers and onion and chop parsley
Combine lentils, raw veggies and parsley
Top with olive oil and balsamic vinegar, stir in curry powder


Season with salt and pepper to taste
Serve while lentils are still warm or refrigerate until cool.



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