Tuesday, April 23, 2013

Recipe: Gluten Free Lentil Salad

This salad is easy to make and delicious warm or cold.  It can easily be adapted to use whatever vegetables you have on hand.  To make it dairy free, omit the goat cheese.

Serves 4-6

1 1/2 cups green lentils, rinsed and picked over
2 cups Gluten Free Vegetable Broth or water
1 red bell pepper, diced
1 orange bell pepper, diced
2 stalks celery, diced
1/4 cup or more to taste sliced sundried tomatoes (buy oil packed & drain)
1 handful curly parsley, chopped
Herbed goat cheese, to taste
Salt & Pepper
Olive Oil


1- Bring broth or water to a boil and add lentils, stirring to mix.  Lower heat to medium low and cook until water is soaked up, approx. 25 minutes.  Remove from heat. 

2- While lentils are cooking, prepare peppers, celery, sundried tomatoes and parsley in a large salad bowl.  Combine with lentils.  Crumble desired amount of goat cheese into salad & season with salt & pepper.  Add 1-2 tablespoons olive oil to help flavours carry. 

Since I cook the lentils in broth and add marinated sundried tomatoes and herbed goat cheese, I find the salad doesn't need dressing.  A bit of oil keeps things moist and helps the flavours travel.  If you want more flavour, a squeeze of lemon juice or a bit of your favourite dressing can easily be used in place of the olive oil. 

Can be eaten as a side dish or as a light meal. 

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