The word diet seems to give everybody goose bumps, as if you have to take all the fun out of your life.  However, it doesn’t need to be that way. You need to get creative and make the diet food looks fabulous.

I’ve been bitten by the DIY bug; lately experimenting like a mad scientist. I am having so much fun; you can do-it-yourself almost everything. I use roasted pepper all the time, in sandwiches, salads, so I decided to roast my own, and what a pleasant surprise; it tastes better than the ones you buy in jars; so easy to prepare.



Purple Basil Lentil Salad



For the lentils:

• 1 cup black beluga lentils
• Cook the lentils with 2 cups of water, no need to soak the lentils. Cook until tender. Drain it and reserve.

For The Purple basil Pesto

Ingredients:

• 2 cups packed fresh purple basil leaves
• 2 cloves of garlic
• 1/4-cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Add salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese

Directions:

Combine the basil, garlic and pine nuts in a blender and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth. Transfer to a large serving bowl and mix in the cheese.

For the roasted yellow Pepper:

Spread olive oil all over the peppers. Place the oven rack in the middle position and preheat the oven to 450 degrees F. Arrange the oiled peppers on a sheet and place onto the oven rack. Roast for 30 to 40 minutes, turning occasionally with metal tongs, until the skin is charred and blackened.
Remove the baking sheet from the oven and carefully transfer the peppers to a medium bowl and cover with film plastic to create steam allow the peppers to sit for 5 to 10 minutes. The charred skin will loosen as the peppers cool.

Remove the roasted peppers and place them onto a clean cutting board. Use a paring knife to remove the charred skins, stems, and any seeds from the peppers. Slice into ¼-inch pieces and use in recipes, or store in an airtight container in the refrigerator for up to one week until ready to use.

For the Israeli Couscous:

• 1 cup Israeli couscous
• 1 small shallot or onion chopped
• 1garlic clove minced
• 2 Teaspoons olive oil
• 1 1/2 cups of water or chicken stock
• 2 Teaspoons chopped parsley
• Salt and pepper to taste

Directions:

In a sauté pan add the olive oil, onion, and garlic and cook until translucid. Then add the Israeli couscous and let it brown a little. Add 1 1/2 cups of water or chicken stock and let it simmer. Finish with the parsley and reserve. Mix in a bowl the lentils and the pesto sauce. Then fill a presentation ring with a bit of the lentils, add the roasted peppers and then add the Israeli couscous. You could serve it with some baby arugula on the side. I was out of arugula yesterday. Enjoy.