Beluga Lentils, Feta, Red Pepper Salad (epicurious)

Black Beluga Lentils, when cooked properly, are firm with a delightful black sheen. This recipe is designed to really bring out the colors of the ingredints. The flavor takes care of itself.

Servings: 4

1 C Black beluga lentils (available at surfasonline.com)
2 Red peppers
1 Red onion
1 lb Feta cheese
5 tsp chopped Rosemary
1Tsp chopped flat leaf parsley
Good olive oil (about one-half cup)
salt to taste
Bib lettuce (optional)

Cook the beluga lentils by bringing them to the boil and turning down the heat to a simmer. They cook quickly and it is essential to not over-cook them. When finished, drain but do not rinse. Set in the refridgerator to cool.

Roast the red peppers according to your favorite method. Seal them for 30 minutes and then peel. Cut into postage stamp sized pieces.

Dice the red onion a little smaller than the peppers.

Cube the feta.

Keep all prepared ingredients seperate until just before serving. Mix quickly but gently, without overworking the lentils. Serve on bib lettuce cups.

The black, red, white and green are startling contrasts, looks great, tastes wonderful and the seperate parts can be prepared the day before.