Transform roasted peppers with a tangy vinaigrette, and then pair them with lentils, canned tuna, and fresh tomatoes for a tasty lunch.
Make the salad: In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.
In a small bowl, mix the roasted peppers with 2 Tbs. of the vinaigrette; add salt and lemon juice to taste. In another small bowl, toss the tuna gently with the remaining vinaigrette.
This salad goes wonderfully with Homemade Grilled Flatbreads for a hearty, quick meal.
Try swapping a salted hardcooked egg for the tuna, or slices of boiled potato or cooked bulgur for the lentils. Instead of roasted peppers, use roasted zucchini or eggplant. If you don’t have a tomato, substitute a cucumber or sugar snap peas.
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Excellent!! I make this all the time. It is tasty and healthy. My husband loves it.
A really nice summer salad. Just make sure to watch lentil cooking time. They do not need to cook for 30 minutes and then sit in the cooking liquid.
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