Lentil and Bell Pepper Salad with Croutons and Goat Cheese

0
Average: 0 (0 votes)
(0 votes)
Lentil and Bell Pepper Salad with Croutons and Goat Cheese
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the salad
300 grams Le Puy lentils
600 milliliters Vegetable broth
1 Red Bell pepper
2 garlic cloves
olive oil
2 Tbsps white balsamic vinegar
freshly ground peppers
1 handful Beet Greens
1 handful Basil
For the croutons
100 grams Goat cheese (log)
12 slices Mini Baguette
Basil pesto (from a jar)
How healthy are the main ingredients?
Goat cheeseBasilgarlic cloveolive oil

Preparation steps

1.

For the salad, rinse the lentils and drain. Boil the broth and simmer the lentils in the broth for about 20 minutes.

2.

Rinse the bell pepper, cut in half, trim and cut into strips. Add bell pepper to the lentils during the last 5 minutes of cooking. Drain well. Peel garlic and chop finely. Heat 1 tablespoon oil and sauté garlic. Pour in the vinegar. Mix 3-4 tablespoons oil with the lentils and season with salt and pepper. Let cool to lukewarm.

3.

Rinse the beet greens and drain. Pluck basil leaves and chop coarsely.

4.

For the croutons, preheat the oven broiler. Cut the cheese into thin slices and place on the baguette slices. Broil for 4-5 minutes, watching carefully. Remove from the oven.

5.

Mix beet greens and the basil with the lentil salad and season with salt and pepper.

6.

Distribute salad among bowls and serve garnished with the croutons and a dollop of pesto.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks