Recipe: Lentil Salad

posted by Jeff Mullins on September 16, 2013

Recipe Name:
Lentil Salad

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


  1. 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.
  2. Add red and yellow peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.
  3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6.


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