Top the salad with the roasted red bell pepper, goat cheese, and remaining vinaigrette just before serving. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high.
She noted that any color of bell peppers could be used, so I went with red, orange, and yellow for variety. I prepped all the vegetables before firing up the stove. To prepare the outside of the ...
In a big pan, add a little olive oil and fry a clove, fennel seeds, black peppercorns, cinnamon stick, cumin powder, star anise, black peppercorns and ½ a dried red chilli. 2. Add the chopped onions, ...