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2 cups uncooked green or brown lentils
2 roasted red pepper, sliced into small strips
1 cup chopped parsley
1 cup roughly chopped almonds
2 Tbs. extra-virgin olive
juice from half a lemon (or more!)
1 tsp cardamom
salt and pepper to taste
Barbara's Extra sprinkles:
1 - 2 tbsp capers
1 - 2 tbsp chopped in half - pimento olives
2 - 4 tbsp crumbled feta cheese
Cook the lentils in boiling water until just cooked. Not mushy.
Drain and transfer to a large bowl.
To the bowl, add, the rest of the ingredients.