Roasted Pepper, Feta and Lentil Salad

Total Time
50 min
15 min
35 min
Since lentils are quick — they cook in half an hour — you can whip up this flavor-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

mineral water

6 fl oz

balsamic vinegar

¼ cup(s)

olive oil

2 tsp

roasted red peppers (packed in water)

½ cup(s), diced


cup(s), fresh, chopped

table salt

tsp, or to taste

black pepper

tsp, or to taste

feta cheese

¼ cup(s), crumbled


  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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