Ingredients
- 1 ½ oz diced red pepper
- 1 tsp minced jalapeño
- 2 oz diced red onion
- 2 Tbsp minced garlic
- 2 Tbsp olive oil
- 12 oz red lentils, cooked and cooled
- 1 ½ oz fresh tomatoes, diced and seeds removed
- 1 ½ oz diced orange flesh, membranes removed
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 Tbsp thinly chopped fresh basil
Directions
- In a large sauté pan, sweat the red pepper, jalapeño, onion, and garlic in the olive oil until the onion is translucent. Cool.
- Combine with the remaining ingredients and refrigerate at least 2 and up to 24 hours before serving.
Yield: 6 servings
Serving Size: ½ cup
Source: Culinary Institute of America at Greystone, Napa Valley, California
