Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers Recipe

Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers Recipe

  • 1/2 lb brown lentils, rinsed
  • 2 bay leaves
  • 2 cloves garlic, minced
  • 1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
  • 1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
  • 1/2 cup diced carrot
  • 1/2 cup chopped yellow or beefsteak tomato
  • 1/3 cup crumbled reduced-fat feta
  • 1/4 cup thinly sliced kalamata olives
  • 1/4 cup diced red onion
  • 1/4 cup fresh chopped parsley
  • 1/4 cup red wine vinegar
  • 2 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  1. Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.
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