3 3/4 cups of lentils
1.5 kg of cherry tomatoes (about 60 units)
3 cups of red bell peppers diced (720g)
1 1/2 cup of radishes diced (360g)
1 1/2 cup of fresh parsley chopped
1 cup of black olives pitted
6 tablespoons of capers, rinsed and drained
1 1/2 cup of olive oil
3 yellow bell peppers diced (150g)
1/2 cup of lemon juice
750g of fresh cheddar cheese, cut into cubes
4 hard-boiled eggs
Salt and black pepper to taste
3 3/4 cups of lentils
1.5 kg of cherry tomatoes (about 60 units)
3 cups of red bell peppers diced (720g)
1 1/2 cup of radishes diced (360g)
1 1/2 cup of fresh parsley chopped
1 cup of black olives pitted
6 tablespoons of capers, rinsed and drained
1 1/2 cup of olive oil
3 yellow bell peppers diced (150g)
1/2 cup of lemon juice
750g of fresh cheddar cheese, cut into cubes
4 hard-boiled eggs
Salt and black pepper to taste
In a large pot, cook the lentils in plenty of water seasoned with salt for about 20 minutes, or until tender
Drain well and place in a large salad bowl
Add the tomatoes, bell peppers, radishes, parsley, olives, and capers
Mix well and reserve
Heat a non-stick skillet over medium heat with 6 tablespoons of olive oil
Add the yellow bell pepper and cook for 5 minutes or until tender, stirring occasionally
Let cool and add to the reserved lentils
Mix in the remaining olive oil and lemon juice, season with salt and black pepper, and place on top of the salad
Add the cheese, mix gently, and transfer to a serving bowl
Garnish with hard-boiled eggs.
