Lentil Salad with Roasted Peppers
I’m cooking for a new Omnivore.
Okay. Admit it. You think I’m going to say I’ve just given birth to a child who I’m not going to force vegetarian tendencies upon. Don’t you think I would have told you over the past nine months if I were pregnant? A little presumptuous of you, reader.
I moved out.
Now, don’t worry, there’s no trouble in paradise with the Omnivore. I did just post a picture of our wedding day, after all. Things are peachy. We just happened to be temporarily living in two different states.
I’m going to miss a lot of things about him:
- his smile
- his music
- his appetite
- him, in general
And he’s going to miss a lot, too, with me being gone. Most notably, this:
The dog. I took her with me. I did, however, leave him with the other dog:
Sheesh, I hope these two canines don’t hold us accountable for this blatant favoritism in the future.
Anyway, there are other things the Omnivore will miss:
- the towel animals I fold on his bed every morning
- the rose petals that lead to our front door every evening
- the perfectly drawn bath ready exactly on time at the end of the night
- small, multi-colored food
Yep. He recently professed his adoration of small bits of food that is brightly colored. And how he’s going to miss that most when I’m gone. Now, I’m not talking Mike&Ike candies or Jelly Beans. I’m talkin’ lentils.
The Omnivore loved this lentil salad. After I portioned out our dinners, I put the leftovers immediately into a Tupperware and right into the fridge. Someone in this house is guilty of eating all the leftovers at the end of dinner and before we know it, lunch for the next day is shot. And I’ll tell you this, the guilty party is neither an Omnivore nor a carnivore (the dogs aren’t allowed in the kitchen). Anyway, the Omnivore knowingly sacrificed his future lunch because he could not resist having more of this stuff at dinner time. The fresh lime juice and fennel was such an unexpected spice combination but so delicious and perfect.
One Year Ago: Lasagna Pie
Lentil and Roasted Pepper Salad (3 servings, adapted from CookingLight)
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, divided
3/4 cups dried lentils
1 bay leaf
2 chopped tomatoes
1/2 cup chopped green onions
1/3 cup cilantro leaves
juice from a lime
1 teaspoon fennel seeds
Place bell pepper pieces, skin side up, directly beneath a broiler on high. Cook until skin is puckered and blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard bay leaf. Add lentils to bell peppers. Add remaining remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.
Fat 8.8g (sat 1.1g,mono 5g,poly 1.1g)