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Photo of Roasted Pepper, Feta and Lentil Salad by WW

Roasted Pepper, Feta and Lentil Salad

3
Points® value
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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