*  Exported from  MasterCook  *

                   Lentil Salad With Lemon Vinaigrette

Recipe By     : The Last Mango, Newport Beach
Serving Size  : 6    Preparation Time :0:00
Categories    : Lentils                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             Small French lentils
   1      sm            Carrot -- diced 1/8"
     1/2  sm            Onion -- diced 1/8"
   1                    Bay leaf
   1      cl            Garlic -- minced
     1/2  ts            Salt
   1      md            Red bell pepper -- chopped
   1      md            Green bell pepper -- chopped
   1      ts            Mint
   3      tb            Fresh parsley -- minced
   3      tb            Cilantro
   3      tb            Thyme
                        Pepper -- to taste
                        Vinaigrette:
   1                    Lemon -- juice of
   1      sm            Lime -- grated peel of
   1      cl            Garlic -- minced
     1/4  ts            Salt
   1      pn            Cayenne pepper
   1      pn            Paprika
   7      oz            Extra-virgin olive oil
   6      oz            Feta cheese -- crumbled
                        Silvers lime zest -- Garnish
                        Lemon zest -- Garnish
                        Grapefruit zest -- Garnish

The Last Mango's chef du cuisine, Nicolas Domingo, suggests tossing
fruit into this salad for variety. Diced papaya, mango and kiwi are
good choices. Pomegranate seeds also make a luscious garnish.

Rinse lentils and cover them generously with water in a large pot.
Bring to a boil and add carrot, onion, bay leaf, garlic and salt.
Lower heat and simmer until lentils are tender, about 20 to 25
minutes. Drain and save stock for a soup. Roast the bell peppers
until skin is charred by placing them on a baking sheet and broiling
them about 7" from the broiler element. Enclose in aluminum foil or a
zipper-style bag for 5 minutes. Peel, seed and core peppers; dice.
Combine peppers with lentil mixture in a large bowl. Pour on
vinaigrette and toss. Add herbs and toss. Crumble the cheese on top
and serve.

Vinaigrette:

Combine lemon juice, lime peel, garlic, salt, cayenne pepper,
paprika, and olive oil.

Yield: Makes 6 servings

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