By Samantha Mills, Novel Eats
1/2 cup dry lentils
1-1/2 cups water
1 cup pre-cooked or 1 15-ounce can garbanzo beans, drained and rinsed
2 tomatoes, chopped
4 green onions, chopped
2 hot green chile peppers, seeded and minced
1 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 lime, juiced
1/4 cup fresh cilantro, chopped
Salt to taste
2 tablespoons olive oil
1. Sort, rinse and then place lentils and water in a small to medium-sized pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. Once it has finished cooking, drain and rinse with cold water.
2. In a medium to large-sized mixing bowl start combining your ingredients as you prepare them.
3. First, add the garbanzos. Normally I like to cook these at home, but I was lazy this time and just grabbed a can of organic. Make sure you drain and rinse them if you use a can (if you rinse, it will remove the excess salt it may have been packed with, reducing the sodium you’ll intake).
4. Chop tomatoes.
5. Chop green onions, making sure to discard any wilted or damaged parts.
6. Chop green, yellow and red peppers. You can use just one color if you prefer, but each has a subtle, yet unique flavor all its own.
7. Juice a lime straight into the bowl with the other ingredients.
8. Chop up some fresh cilantro.
9. Add the lentils to the bowl if you haven’t already, then about half a teaspoon to a teaspoon of salt and the olive oil.
10. Stir well, then chill for about 20 minutes, as you want to serve it cold.
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