Moroccan Lentil Salad with Peppers

By akselden

Ingredients

• 1 cup Yogurt Vinaigrette (recipe follows)
• 1 cup brown or red lentils
• 3 cup chicken stock
• 1 large green pepper
• 2 medium tomatoes, peeled, seeded and diced
• 1/2 large cucumber, peeled, seeded and diced
• 1 1/2 tsp. jalapeno peppers, seeded and minced*
• 2 tbsp. chopped parsley
• 1 tbsp. chopped cilantro
• Lettuce cups, if desired

Preparation

Step 1

Make a Vinaigrette ahead of time so that it can chill.
Rinse the lentils well; place in a large pan. Pour the broth over the lentils. Heat to a simmer. Check red lentils in 6 minutes, brown ones in 10 don't overcook. Strain off liquid. Place lentils in large metal of glass bowl.
Roast the pepper to char its skin. Scrape off charred skin. Cut pepper into small dice and add to lentils. Add tomatoes, cucumber and jalapeno peppers to bowl; mix well.
Add the Vinaigrette to lentil mixture; mix well. Chill until ready to serve. Add parsley and cilantro just before servings; mix again. Portion salad into individual lettuce cups. Makes 8 medium or 12 small servings.