Categories: Salads, Vegetarian 
      Yield: 4 servings 
  
      1    Red bell peppers 
      1    Yellow bell pepper 
      1    Orange bell pepper 
  1 1/4 c  Green lentils; washed 
      3 c  Water 
      1 sm Onion; peeled 
      1    Garlic clove; peeled 
      1 sm Red chili pepper 
           -- seeded & finely chopped 
      1 sm Red onion; thinly sliced 
    1/2 c  Dried apricots 
           -- thinly sliced 
           Salt 
           Freshly ground black pepper 
 
----------------------------------DRESSING---------------------------------- 
    1/4 c  Extra-virgin olive oil 
      1    Lemon; juiced 
      2    Garlic cloves; crushed 
      1 tb Chopped fresh coriander 
      1 tb Chopped fresh parsley 
      2 ts Ground cumin 
           Salt 
           Freshly ground black pepper 
  
  Heat the broiler.  Broil the peppers until charred and blistered on 
  all sides.  Tie in a plastic bag or place in a covered dish and let 
  cool to loosen skins. 
   
  Put the lentils, water, onion, and garlic into a 2-quart saucepan. 
  Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 
  minutes, or until the lentils are tender but still a little crunchy. 
  Drain and place in a large bowl. 
   
  Meanwhile, make the dressing.  Blend the oil, lemon juice, garlic, 
  coriander, parsley, and cumin, and season with salt and pepper. Drain 
  the lentils, discard the onion and garlic, and place the lentils in a 
  large bowl.  Stir in the dressing and set aside. 
   
  Peel and seed the bell peppers over a bowl to catch any juices, slice 
  the flesh thinly, and reserve.  Pour any juices into the lentils and 
  leave to cool completely. 
   
  Stir the bell peppers, chili peppers, onion, apricot slices, and salt 
  and pepper to taste into the lentils and serve at once. 
   
  Serves 4-6 
   
  * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you 
  by Karen Mintzias