3 3/4 cups of lentils (750g)
60 cherry tomatoes
3 cups of red onion, finely chopped
1 1/2 cups of parsley, finely chopped
1 1/2 cups of black olive, finely chopped
6 tablespoons of freshly washed and drained capers
1 1/2 cups of extra virgin olive oil
3 yellow peppers, seeded and finely chopped
1/2 cup of lemon juice
750g of fresh Minas cheese, cubed
4 cooked eggs
salt and black pepper to taste
3 3/4 cups of lentils (750g)
60 cherry tomatoes
3 cups of red onion, finely chopped
1 1/2 cups of parsley, finely chopped
1 1/2 cups of black olive, finely chopped
6 tablespoons of freshly washed and drained capers
1 1/2 cups of extra virgin olive oil
3 yellow peppers, seeded and finely chopped
1/2 cup of lemon juice
750g of fresh Minas cheese, cubed
4 cooked eggs
salt and black pepper to taste
Cook the lentils in a large amount of water, seasoned with salt, for 20 minutes or until tender
Drain well and place in a large bowl
Add the tomatoes, olives, and capers
Heat a skillet over medium heat with 6 tablespoons of olive oil
Add the peppers and cook for 5 minutes, stirring occasionally, until tender
Let cool and add to the lentils
Mix the remaining olive oil with lemon juice, season with salt and black pepper, and spoon over the salad
Combine the cheese, mix delicately, and transfer to a serving dish
Garnish with cooked eggs.
