Dark earthy green-brown and dotted with fine bluish speckles, Puy lentils are easily the most attractive lentil I've come across, but it is their remarkable ability to hold their shape when cooked and their warm, peppery flavor that makes them the king of their species. It's really a wonder that I bought a small bag about two years ago and let them languish for so long before rediscovering their delights just a short while ago.
This little salad is so very simple, but oh so delicious and refreshing on a warm day — but what else would you expect from almost anything with marinated Feta cheese and roasted red pepper. If you choose to roast your own peppers instead of using the jarred variety, you are in for a treat and they smell heavenly when you pull them from the oven. Just start the roasting at about the same time as the marinating — simple but fail-proof instructions can be found here.
|Puy Lentil, Feta and Roasted Red Pepper Salad|
|Recipe by Lisa Turner|
Published on June 13, 2008
Simple, vibrant and flavorful salad of peppery French lentils, sweet roasted red pepper and tangy, salty Feta cheese