You are here: Home » Recipes » Labor Day Lentils Labor Day Lentils Recipe by esullivannKitchen Tested Yield 6 servings Prep 10 minutes Cook 30 minutes A super-healthy salad of lentil and vegetables. Jessica Merchant PrintEmail Ingredients 1/2 pound brown lentils, rinsed3 cloves garlic, minced2 bay leaves1 red bell pepper, diced into 1/2-inch pieces1 yellow bell pepper, diced into 1/2-inch pieces1/2 cup chopped tomato1/2 cup diced carrot1/3 cup crumbled reduced-fat feta1/4 cup thinly sliced kalamata olives1/4 cup diced red onion1/4 cup chopped fresh flat-leafed parsley1/4 cup red wine vinegar2 tablespoons extra-virgin olive oil1/2 teaspoon salt1/4 teaspoon freshly ground black pepper Instructions 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. Add red and yellow peppers, tomatoes, carrots, feta, olives, onion and parsley to lentils Toss to combine. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss. Recipe by James Killeen, Pasadena, Calif.