Roasted Pepper, Feta and Lentil Salad
½ pound(s), rinsed and picked over to remove debris
Roasted red peppers (packed in water)
½ cup(s), (water-packed), diced
⅓ cup(s), fresh, chopped
⅛ tsp(s), or to taste
⅛ pinch(es), or to taste
¼ cup(s), crumbled
- 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.
- 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.
- Spoon into 4 shallow bowls; top each with 1 tablespoon of feta. Serve warm or chilled. Yields about 3/4 cup per serving.