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.
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.
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.