Lentil and roasted pepper salad with feta
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This hearty bean salad is ideal year round. It comes together in less than an hour with only 15 minutes of active prep time. Serve just off the stove, warm and comforting on a cold evening or chill and take to lunch for a filling and cool meal. Stir in shredded roasted chicken for a heavier meal or serve over mixed greens for something lighter. No matter how you serve it, this Mediterranean dish will strike a positive response from anyone at your table.
Ingredients
Dried lentils
½ pound(s), rinsed and picked over to remove debris
Mineral water
6 fl oz
Balsamic vinegar
¼ cup(s)
Olive oil
2 tsp
Roasted red peppers (packed in water)
½ cup(s), diced
Fresh basil
⅓ cup(s), fresh, chopped
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Feta cheese
¼ cup(s), crumbled
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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