“Labor Day” Lentils

Thumb_labor_day_lentils

(from dayle’s recipe box)

CAL: 234
FAT: 8g
CARB: 29g
PROT: 12g
SOD: 411mg

Serves 6 people

Categories: Salad, side dishes

Ingredients

  • 8 oz brown lentils, rinsed
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 red bell pepper, chopped into 1/2" pieces
  • 1 yellow bell pepper, chopped into 1/2" 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 parsley
  • 1/4 cup red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Place lentils, garlic, and bay leaves in a lg saucepan. Add water to cover and bring to a boil. Reduce heat to med-low; cover and simmer until lentils are tender, 20 – 30 mins. Drain. Discard bay leaves. Transfer to a bowl.

  2. Add red and yellow peppers, tomato, carrot, feta, olives, onion and parsley. Toss to combine.

  3. In a separate bowl, whisk together vinegar, oil, salt, and pepper. Pour over lentil mixture and toss.

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