Lentil Salad With Carrots, Tomatoes & Peppers

lentil-spoon-transAdapted from Self Magazine, courtesy of Capay Valley Farm Shop

INGREDIENTS
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
2 peppers cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped 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 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

PREPARATION

  • 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.
  • Makes 4 servings.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015

More recent articles:

Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.