Roasted Pepper, Feta and Lentil Salad
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Since lentils are quick — they cook in half an hour — you can whip up this flavour-packed salad in no time. A nice break from the usual bowl of leafy greens.
Ingredients
Dry lentils
½ pound(s), rinsed and picked over to remove debris
Balsamic vinegar
¼ cup(s)
Roasted red peppers (packed in water)
½ cup(s), (water-packed), diced
Fresh basil
⅓ cup(s), fresh, chopped
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Olive oil
2 tsp(s)
Feta cheese
¼ cup(s), crumbled
Water
6 cup(s)
Instructions
1
Place lentils in a large saucepan and pour in water. Set pan over high heat and bring water to a boil. Reduce heat, partially cover and simmer until lentils are tender, about 30 minutes.
2
Drain lentils and transfer to a large bowl. Add vinegar and oil; toss to combine. Add peppers and basil; toss to combine. Season to taste with salt and pepper.
3
Spoon into 4 shallow bowls; top each with 1 tablespoon of feta. Serve warm or chilled. Yields about 3/4 cup per serving.
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