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| Roasted Pepper, Feta and Lentil Salad |
| Level of Difficulty | Easy |
| light meals | Since lentils are quick — they cook in half an hour — you can whip up this |
| flavor-packed salad in no time. A nice break from the usual bowl of leafy greens. |
| 1/2 lb(s) dry lentils, rinsed and picked over to remove debris |
| 1/4 cup(s) balsamic vinegar |
| 1/2 cup(s) jarred roasted red peppers (water-packed), diced |
| 1/3 cup(s) basil, fresh, chopped |
| 1/8 tsp table salt, or to taste |
| 1/8 tsp black pepper, or to taste |
| 1/4 cup(s) feta cheese, crumbled |
| Place lentils in a large saucepan and pour in water. Set pan over high heat and bring water to a |
| boil. Reduce heat, partially cover and simmer until lentils are tender, about 30 minutes. |
| Drain lentils and transfer to a large bowl. Add vinegar and oil; toss to combine. Add peppers and |
| basil; toss to combine. Season to taste with salt and pepper. |
| Spoon into 4 shallow bowls; top each with 1 tablespoon of feta. Serve warm or chilled. Yields about |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated