Lentils with Roasted Peppers and Sundried Tomatoes

Summer meals often mean no-cook dinners, lots of salads and easy shortcuts. This recipe has all of those elements in mind for a perfect summer dinner or lunch. It can keep in the fridge for days and it will taste better as it stands. It’s flexibility is a key reason that I keep it around year after year!

Enjoy!

Lentils with Roasted Peppers and Sundried Tomatoes

Lentils with Roasted Peppers and Sundried Tomatoes

Closeup... hard to make lentils look pretty

Closeup… hard to make lentils look pretty

Lentils with Roasted Peppers & Sundried Tomatoes

Lentils with Roasted Peppers & Sundried Tomatoes

Lentils with Roasted Peppers and Sundried Tomatoes

Makes 4 entree size portions or 8-10 side

Ingredients

1 package Trader Joe’s cooked lentils
1 jar Trader Joe’s fire roasted yellow & red peppers (or two large freshly roasted peppers, peeled and seeded), diced
4 cubes Trader Joe’s frozen basil, defrosted (or 1/4 cup loosely packed fresh basil, chiffonade)
1/4 cup Trader Joe’s sundried tomatoes, finely diced
3 garlic cloves, grated (or 1 tablespoon Trader Joe’s crushed garlic)
3 tablespoons olive oil
1 tablespoon red wine vinegar
kosher salt & freshly ground pepper to taste
Optional: Chives for serving
 

Directions

1. In a large bowl, combine all ingredients, breaking up the lentils with your hands.
2. Taste and add salt and pepper to your liking.
3. Serve immediately, or refrigerate up to 3 days… the flavors will marry nicely.
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Eat, Drink & Be Yummy!
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One thought on “Lentils with Roasted Peppers and Sundried Tomatoes

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