- (serves 6-8)
- 1 cup finely diced red onion1/2 cup finely chopped celery1 cup finely chopped carrots1 cups of dried brown lentils, rinsed and drained3 bay leaves
- 2 roasted red peppers (jarred is fine), diced
- 2 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 2 Tbsp. red wine vinegar2 tsp. dried Greek oregano1/4 cup of chopped fresh parsley1 tsp. sea salt
- 1/4 tsp ground pepper
- In a medium pot, add the onions, celery, carrots, lentils and bay leaves and cover with cold water by 1 inch. Bring up to a boil then simmer uncovered for for 15-20 minutes or until tender.
- Transfer to a strainer and allow to cool (remove bay leaves).
- Transfer back to a bowl and add the remaining ingredients, gently toss to incorporate. Taste and adjust seasoning/flavouring to your liking.
- Serve as is or top with some pieces of smoked mackerel (other other favourite smoked fish).
AD
