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
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 4|
|Calories from Fat: 497 (74%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 0mg||0 %|
|Sodium 16.4mg||1 %|
|Potassium 882.4mg||23 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 30.6g|
|Protein 9.4g||13 %|
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Calories per serving: 670
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