Labor Day Lentils

By ROBandSEAN

A light and healthy lentil salad—perfect as a picnic side or the main event.

Ingredients

• 1/2 pound brown lentils, rinsed
• 3 cloves garlic, minced
• 2 bay leaves
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 yellow bell pepper, diced into 1/2-inch pieces
• 1/2 cup chopped tomato
• 1/2 cup diced carrot
• 1/3 cup crumbled reduced-fat feta
• 1/4 cup thinly sliced kalamata olives
• 1/4 cup diced red onion
• 1/4 cup chopped fresh flat-leafed parsley
• 1/4 cup red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Cooking time 30mins

Preparation

Step 1

Place lentils, garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 20 to 30 minutes. Drain. Discard bay leaves. Transfer to a bowl.
Add red and yellow peppers, tomato, carrot, 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