Roasted Pepper and Lentil Salad Recipe

Roasted Pepper and Lentil Salad Recipe

Total Time

01:10 mins

Preparation 00:30 mins

Cooking 00:40 mins

Recipe 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

Preparation of the recipe:

Bring lentils and water to boil in a saucepan over high heat.

Reduce heat, cover and simmer until lentils are tender, about 30 minutes.

While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.

Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.

Remove skin from pepper and dice into 1/2 inch pieces.

Set aside.

Drain lentils and transfer to a large bowl.

Add vinegar, oil, garlic, peppers and basil; toss to combine.

Season to taste with salt and pepper.

Place salad onto serving platter/bowl or individual plates.

Top with feta crumbles.

Serve warm or chilled.

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Source: Roasted Pepper and Lentil Salad Recipe