sun-dried pesto lentil salad

Thanks to my sister-in-law, Amanda, for introducing me to this yummy naturally gluten-free dish. I modified it a little, only because I didn't have all of the ingredients. Recently, I've been cooking a lot with lentils, because they're extremely affordable and filling. Plus, you can add almost anything to them, because they don't have a very strong taste.

Here's what you'll need

2 bell peppers

8 cloves of garlic

olive oil

4 cups of cooked lentils

3 tablespoons of pesto {I made the pesto from he speaks in the silence blog}

1/2 cup of sun-dried tomatoes

1/2 onion

12 basil leaves

Directions

Preheat the broiler until hot. Place the peppers and garlic on a baking sheet and drizzle with olive oil.  When the pepper and garlic are cooked, remove it from the oven, and let cool.  Once the pepper has cooled, chop it into bite size pieces and place in a bowl. Mix together the cooked lentils, garlic roasted red pepper, pesto, sun-dried tomatoes, onion, and basil. Let it cool in the fridge for a few hours. Enjoy!

Oh, and my hubby loved it! It passed the husband test... Success!