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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.7
  • Total Fat: 20.1 g
  • Cholesterol: 20.0 mg
  • Sodium: 335.0 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 12.0 g
  • Protein: 16.7 g

View full nutritional breakdown of Lentil Salad with Roasted Red Peppers and Feta calories by ingredient
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Lentil Salad with Roasted Red Peppers and Feta

Submitted by: KREISAD

Introduction

This is a great Mediterranean snack or meal. Great flavoring & a different taste. This is a great Mediterranean snack or meal. Great flavoring & a different taste.
Number of Servings: 8

Ingredients

    1 pound large lentils
    6 scallions, cut into thin rounds
    2 garlic cloves, minced
    1 pound red bell peppers, roasted, seeded, peeled, and julienned
    salt & black pepper to taste
    1/2 cup extra-virgin olive oil
    3 to 4 tablespoons red wine vinegar
    1/4 cup chopped dill
    1/2 pound feta, crumbled

Directions

Rinse the lentils in a colander and drain. Place in a pot with ample water, heat, and simmer for 10 minutes. Remove, drain, and rinse in a colander under cold water.

Place back in pot with fresh water, bring to a boil, reduce heat, and simmer for 20-25 minutes, until tender but not mushy. As lentils simmer, skim foam from the surface. Remove, drain in a colander, and rinse under cold water.

In a large bowl, combine lentils, scallions, garlic, and peppers. Add salt, pepper, olive oil, and vinegar. Let stand for 20 minutes before serving. Serve at room temperature, topped with dill and crumbled feta.

Number of Servings: 8

Recipe submitted by SparkPeople user KREISAD.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    I really liked this salad. However, I made it with home roasted peppers with no additional fat and also reduced the amount of olive oil to bring the fat content down a bit. Although I haven't tasted the original, the lower-fat version was delicious too! - 4/21/10

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  • Great recipe!! I love the idea of adding the feta at the last minute. That way it doesn't lose it's great flavor. I also stirred in frest spinach at the end, and I didn't use dill because I don't like it. So good! - 2/23/11

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  • This is actually from "The Greek Vegetarian" by Diane Kochilas. It is one of my favorite recipes though I generally cut the recipe in half as there are only two of us. I use low fat feta. I usually use this to top a green salad. - 5/14/10

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