Lentil salad with bell peppers and vinaigrette

Experienced hiker Julie Horton, Operations Manager at ExperiencePlus!, finally shares her recipe for one of her favorite trail lunches. Lentil salad with bell peppers and vinaigrette is both simple and delicious. Served on a bed of greens, it’s also very popular back home at potlucks, reports Julie.

Read here for other items Julie considers essential for hiking.

Ingredients

1. 1½ cups lentils – I like the French Le Puy variety.

2. 6 cups water

3. 1½ teaspoons salt

4. 1 bay leaf

5. 1 large garlic clove finely minced

6. ½ teaspoon salt

7. 4 strips lemon zest finely minced

8. 1 tablespoon Dijon mustard

9. 1 tablespoon lemon juice

10. 1 tablespoon wine vinegar

11. couple drops hot pepper sauce to taste

12. ½ cup finely minced onion

13. 2 medium bell peppers, one red and one green diced

14. fresh thyme minced – to taste

15. crackers ( for day hikes)

16. fresh greens ( when serving at home)

Prepare the lentils

Pick over the lentils and remove stones, wash in cold water and drain.

In a 2½ quart pan, bring to a simmer the first 4 ingredients listed above. Simmer for 35 minutes or until lentils are cooked – don’t overcook them – add more water if necessary.

Drain well and return to pan.

Vinaigrette

Mash together igredients 5-7.

Blend with ingredients 8-11.

Prepare to serve

Mix with the warm lentils and then drizzle ¼ cup olive oil

Let mixture cool and then add ingredients 12-14

I pack mine in Tupperware, which I put in a zip lock freezer bag in case the oil leaks, and love to eat it with crackers on day hikes.

Enjoy!

Julie