Labor Day Lentils
A super-healthy salad of lentils, feta cheese and fresh vegetables.
Ingredients (16)
-
½ lb Brown Lentils
-
3 Garlic Cloves
-
2 Dried Bay Leaves
-
or
2 Fresh Bay Leaves
-
1 Red Bell Pepper
-
1 Yellow Bell Pepper
-
½ cup Chopped Tomato
-
½ cup Diced Carrot
-
⅓ cup Reduced Fat Feta Cheese
-
¼ cup Sliced Kalamata Olives
-
¼ cup Diced Red Onion
-
¼ cup Chopped Flat Leaf Parsley
-
¼ cup Red Wine Vinegar
-
2 T Extra Virgin Olive Oil
-
½ tsp Salt
-
¼ tsp Freshly Ground Black Pepper
Directions
- 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.