Ingredients
- 1 Cup Lentils rinsed and picked through
- 2 Cups Ham or Vegetable Stock
- 1/2 Cup Red Onion Finely chopped
- 1/2 Cup Peppers Red and/or cubanelle
- 1/2 Cup Grape tomatoes Chopped
- 1/4 Cup Fresh Parsley Finely chopped
- 2 Sticks Light String Cheese Chopped
- Juice of Half lemon
- 1 Clove Garlic Minced
- 1 Tblsp. Balsamic Vinegar
- 1 Tblsp. Olive Oil
- Freshly Ground Black Pepper
Servings:
Instructions
- Put rinsed lentils and stock in a medium saucepan. Cover and bring to a boil over medium heat. Remove lid and lower heat to simmer and cook stirring occasionally until stock is absorbed. The lentils should be al dente. Drain any remaining broth once they are cooked to this point. Cool.
- Combine the onions, peppers, tomatoes, parsley, and string cheese with the cooled lentils in a large bowl.
- Put the lemon juice, garlic, balsamic, pepper, and olive oil in a small jar with a tight fitting lid. Shake until well blended.
- Pour the dressing over the lentils and vegetables and toss to combine. cover and chill for several hours. Serve
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