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Labor Day Lentils

Labor Day Lentils

A super-healthy salad of lentil and vegetables.

Prep: 10 minutes Cook: 30 minutes
Serves: 6 Save

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
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Directions

  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.