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Hatch Lentil and Edamame (Soybean) Salad
By Chef Tom Fraker

2 packages Steamed Lentils
1 jar Fire Roasted Sweet Red Bell Peppers drained and chopped

1 Roasted Hatch Chile Pepper, sliced into strips
1/2 cup Olive Oil
1/3 cups Balsamic Vinaigrette
Kosher Salt to taste
Fresh Ground Pepper to taste


In a large bowl, gently combine all ingredients.

Place in a serving bowl and serve or refrigerate until time of service.


Grilled lamb chops pair well with this salad.