I eat quite a lot of lentils, and inspired by Nicole Franzen's lemon thyme lentils, I decided to make a salad of lentils with roasted red and yellow peppers. This is a great lunch, and can be adapted to your taste. I like things lemony so I added quite a bit of citrus--you can reduce it. I keep the olive oil on the light side--you may choose to add more. While the lentils are the main event in this salad, the peppers add balance and sweetness, and roasting them is super-easy. <br /> <br />

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