1 hour and 50 minutes

lentils, 9 oz
yellow pepper, 1
red pepper, 1
celery, 1
extra virgin olive oil, 1 tablespoon
chopped parsley, 3-4 tablespoon
garlic, 1 clove
bay leaf, 1
anchovies in oil, 3
salt, to taste


Rinse the lentils and boil in water with a bay leaf, celery and a clove of garlic for 30 minutes or until they are cooked.
Wash the peppers and grill them on a grid, turning them often. When they are cooked, place them in a carton bag for at least half an hour. Then peel them and cut into strips.
Drain the lentils, leaving only some cooking liquid. Put in a pan with oil, and pepper and cook for about 10 minutes.
Add parsley and anchovies, stir well and add salt if necessary.
Serve the salad warm or cold.

Thanks to Essenza di vaniglia.