Roasted Pepper, Feta and Lentil Salad
- Total Time
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 lentils½ pound(s), rinsed and picked over to remove debris
mineral water6 fl oz
balsamic vinegar¼ cup(s)
olive oil2 tsp
roasted red peppers (packed in water)½ cup(s), diced
basil⅓ cup(s), fresh, chopped
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
feta cheese¼ 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.