Lentil Salad with Roasted Red Peppers and Feta
- Number of Servings: 8
Ingredients
1 pound large lentils6 scallions, cut into thin rounds2 garlic cloves, minced1 pound red bell peppers, roasted, seeded, peeled, and juliennedsalt & black pepper to taste1/2 cup extra-virgin olive oil3 to 4 tablespoons red wine vinegar1/4 cup chopped dill1/2 pound feta, crumbled
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.
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.
Nutritional Info 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
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