Deborah Madison is like the Julia Child of vegetarian cooking. Her methods are tried tested and true. I can say from experience that they are also thoroughly flavorful. With that said, I would like to caution the importance of reading through her cooking methods. I for one used to skim through her recipes often skipping important steps that I thought to be tedious and unnecessary. As I become a more experienced cook I can see that by leaving out important flavors and bypassing steps I was depriving my dish from it's true potential. Now that I am coming back to some of these recipes and trying them again without skipping steps or leaving out ingredients, I have noticed quite a difference in the finished product.
This salad would not have such a rich flavor if you didn't roast the peppers or use fresh mint. It is also important to use French lentils as they hold their shape without becoming mushy. I served this salad with honey mustard glazed tofu but I think it would also be nice served with roasted vegetables or poached eggs served on toasted bread.
You can find this recipe in
The Greens Cookbook by Deborah Madison or via a Google search.
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