Lentil Salad

Lentil Salad


1 cup lentils - preferably from Santo Stefano di Sessanio

water to cover

1 bay leaf


Place the lentils and the bay leaf in a pot and cover with water to an inch above the lentils. Bring the water to a boil and simmer in a covered pot, for 20 minutes. Drain, remove the bay leaf and let cool to room temperature, then add the other ingredients.


Add:


1/2 cup canned artichoke hearts, cut up into small pieces

1/2 cup roasted red peppers, diced

1/4 cup red onion, diced

1/4 cup jarred green pepperoncini, minced

1/4 cup minced parsley

salt, pepper to taste


Add the above ingredients to the lentils and mix with the dressing. Serve over a bed of lettuce and garnish with tomatoes.


Dressing:


1/4 cup extra virgin olive oil

3 T. vinegar (I used white balsamic)

salt, pepper