Lentil salad and grilled peppers Insalata di lenticchie e peperoni grigliati

INGREDIENTS: lentils, 9 oz yellow pepper, 1 red pepper, 1 celery, 1 extra virgin olive oil, 1 tablespoon chopped parsley, 3-4 tablespoon garlic, 1 clove bay leaf, 1 anchovies in oil, 3 salt, to taste

METHOD: Rinse the lentils and boil in water with a bay leaf, celery and a clove of garlic for 30 minutes or until they are cooked. Wash the peppers and grill them on a grid, turning them often. When they are cooked, place them in a carton bag for at least half an hour. Then peel them and cut into strips. Drain the lentils, leaving only some cooking liquid. Put in a pan with oil, and pepper and cook for about 10 minutes. Add parsley and anchovies, stir well and add salt if necessary. Serve the salad warm or cold.

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