Lentil Salad Marbella

Look for French Green or Puy Lentils

A satisfying lunch or side dish for BBQ chicken. 

---Barbara

Lentil Salad Marbella

Makes 2.5 - 3 cups

1 sweet onion, roughly chopped

olive oil

1 red sweet pepper

1 yellow sweet pepper

1 garlic clove, smashed

1 large bay leaf, or 2 small

1 t. salt plus pinches as you go

1 can low sodium chicken broth

1 cup green French Puy lentils, rinsed

tender leaves of celery, finely chopped

Dressing:  leftover Marbella juices* or traditional balsamic vinaigrette, approximately 3/4 cup

Garnishes:  hard boiled eggs, olives

In a saucepot, heat olive oil, add onions and a pinch of salt, and saute while chopping the peppers.  Add peppers with a pinch of salt, add celery leaves, bay leaf, and smashed clove of garlic.  Saute until peppers begin to soften, not long.  Add washed lentils with 1 t. salt.  Add can of chicken stock.  Bring to a boil.  Turn down to med-low heat and cook until tender.  1/2 hour.  

Remove bay leaf.  Refrigerate, covered,  until cold.

Add dressing*, toss well, and serve with hard boiled eggs and sliced olives on top.  

Goes well with BBQ chicken, too.  

* Chicken Marbella (Modified Ottolenghi) and Chicken Marbella (Ottolenghi) and any version of Chicken Marbella you prefer, just save the pan juices and use them to coat the lentils.  If you don't have the time or like Chicken Marbella, use a traditional balsamic vinaigrette.  The dressing should be on the sweet side.  

B