Recipe: Lentil Saladposted by Jeff Mullins on September 16, 2013
1/2 pound brown lentils,rinsed
3 garlic gloves, minced
2 bay leaves
1 red bell pepper, chopped into 1/2 inch pieces
11 yellow bell pepper, chopped into 1/2 inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot
1/3 cuo crumbled reduced fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat leafed parsley
1/4 cup red wine vinegar
2 tablesspoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
- Place lentils, garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium low, cover, and simmer until lentils are tender, 30-40 minutes. Drain. Discard bay leaves. Transfer to a bowl.
- Add red and yellow peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.
- In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.