Lentil Salad With Carrots, Tomatoes & Peppers

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

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


  • 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.

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