Lentil and Herb Salad With Roasted Peppers and Feta

Name: Lentil and Herb Salad With Roasted Peppers and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups / 14 ounces green, brown or black lentils, rinsed and picked over 6 cups water; 1 small or 1/2 large onion, cut in half; 3 to 4 garlic cloves (to taste), minced; 1 bay leaf; Salt to taste; 1/4 cup red wine vinegar or sherry vinegar; ⅓ cup extra virgin olive oil; 1/4 cup broth from the lentils; 2 red peppers peeled, seeded sliced in 2-inch long julienne 1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination); Freshly ground pepper; 3 ounces feta, crumbled

Servings: persons

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over 6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
⅓ cup extra virgin olive oil
1/4 cup broth from the lentils
2 red peppers peeled, seeded sliced in 2-inch long julienne 1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

1
In a medium size pot, combine lentils, water, onion, and 2 of the garlic cloves.
2
Bring to a gentle boil over medium-high heat.
3
Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture.
4
They should not be mushy.
5
Taste and adjust salt.
6
Using tongs, remove onion and bay leaf.
7
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil.
8
Set aside.
9
Place a strainer over a bowl and carefully drain lentils.
10
Transfer lentils to a bowl.
11
Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils.
12
Stir in roasted pepper strips and allow to cool if desired.
13
Taste and adjust salt.
14
Shortly before serving stir in fresh herbs, pepper, and feta.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups / 14 ounces green, brown or black lentils, rinsed and picked over 6 cups water, 1 small or 1/2 large onion, cut in half, 3 to 4 garlic cloves (to taste), minced, 1 bay leaf, and more.

Yes, Lentil and Herb Salad With Roasted Peppers and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!