Roasted Pepper And Lentil Salad Recipe

Name: Roasted Pepper And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb dry lentils, rinsed and picked over to remove debris; 6 cups water; 1/3 cup balsamic vinegar; 2 teaspoons olive oil; 1 large red pepper; 1 clove garlic, finely minced; 1/2 cup fresh basil, chopped; 1/8 teaspoon table salt, to taste; 1/8 teaspoon black pepper, to taste; 1/3 cup reduced-fat feta cheese, crumbled

Servings: persons

1/2 lb dry lentils, rinsed and picked over to remove debris
6 cups water
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 large red pepper
1 clove garlic, finely minced
1/2 cup fresh basil, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/3 cup reduced-fat feta cheese, crumbled

1
Bring lentils and water to boil in a saucepan over high heat.
2
Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
3
While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
4
Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
5
Remove skin from pepper and dice into 1/2 inch pieces.
6
Set aside.
7
Drain lentils and transfer to a large bowl.
8
Add vinegar, oil, garlic, peppers and basil; toss to combine.
9
Season to taste with salt and pepper.
10
Place salad onto serving platter/bowl or individual plates.
11
Top with feta crumbles.
12
Serve warm or chilled.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1/2 lb dry lentils, rinsed and picked over to remove debris, 6 cups water, 1/3 cup balsamic vinegar, 2 teaspoons olive oil, and more.

Yes, Roasted Pepper And Lentil Salad 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.

Roasted Pepper And Lentil Salad

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