Photo of Roasted Pepper, Feta  and Lentil Salad by WW

Roasted Pepper, Feta and Lentil Salad

3 - 6
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
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.


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

cup(s), fresh, chopped

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Olive oil

2 tsp(s)

Feta cheese

¼ cup(s), crumbled


6 cup(s)


  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.