Labor Day Lentils

Kitchen Tested
  • Yield 6 servings
  • Prep 10 minutes
  • Cook 30 minutes

A super-healthy salad of lentil and vegetables.

Jessica Merchant


1/2 pound brown lentils, rinsed
3 cloves garlic, minced
2 bay leaves
1 red bell pepper, diced into 1/2-inch pieces
1 yellow bell pepper, diced into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


  1. Place lentils, garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 30 to 40 minutes. Drain.  Discard bay leaves. Transfer to a bowl.
  2. Add red and yellow peppers, tomatoes, carrots, feta, olives, onion and parsley to lentils Toss to combine.
  3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Recipe by James Killeen, Pasadena, Calif.