Lentil and Endive Antipasta

5.0 (1 reviews)

For the Salad:
1 1/2 cups green lentils
2 garlic cloves, minced
1/2 small yellow onion, finely diced
1 bay leaf
2 tsp. fresh mint, chopped
1 Tbsp. each fresh parsley, marjoram and oregano
1/2 cup finely diced roasted red peppers Kosher salt and freshly ground pepper, to taste
7-8 endive leaves

For the Lemon Vinaigrette:
Juice of one lemon
1/4 tsp. paprika
Pinch of cayenne pepper
1 garlic clove, minced
1/4 tsp. kosher salt
6 Tbsp. olive oil

  • Rinse the lentils and cover with cold water. Add the garlic, onion and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, but firm. Drain. Let cool slightly. Remove the bay leaf and fold in the herbs and half of the peppers.
  • Season with salt and pepper. Set aside.
  • Put the endive leaves in a small bowl and toss lightly with the lemon vinaigrette. Spread a spoonful of lentils into each edive leaf. Top with the remaining peppers.
  • For the vinaigrette whisk all of the ingredients together.
  • Drizzle olive oil on top.



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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind