Roasted Pepper and Lentil Salad |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic. 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 |
Directions:
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.
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