Photo by NellieMc
NellieMc's Notes:
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1 cup
dry lentils
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4 cups
vegetarian or chicken broth
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2 tablespoons
lemon juice
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1 tablespoon
mustard
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5 tablespoons
olive oil
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1 teaspoon
salt
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1/2 teaspoon
pepper
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1
red bell pepper
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1/2 cup
walnuts, toasted and chopped
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1/3 cup
chopped sweet onion (Vidalia-type)
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6 ounces
smoked fresh mozzarella, diced
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2 tablespoons
chopped fresh thyme
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Bring the broth and lentils to a boil, reduce heat to simmer, cover, and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the water, and drain. Put into a large bowl.
Ask the hotline about this step!While the lentils are cooking, mix the lemon juice, mustard, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a bowl or jar.
Ask the hotline about this step!Add the vinaigrette to the warm lentils and toss, set aside.
Ask the hotline about this step!Roast the red pepper by holding it over the open flame of a gas burner with a pair of tongs, turning constantly. Alternatively, rub the pepper with a little oil and put it under a broiler, turning constantly. When the pepper has completely charred, put into a small paper bag and allow to steam (10 minutes). When finished steaming, rub off the charred skin, slice the pepper open, and remove the seeds and white rib. Then dice the pepper into 1/2” inch pieces. This step can be done ahead of time.
Ask the hotline about this step!When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella, and thyme. Add 1/2 teaspoon salt (or more to taste) and 1/4 teaspoon pepper. Toss and serve.
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