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    5 pt. Roasted Pepper, Feta, Lentil Salad


    Source of Recipe


    www.cooken.com

    List of Ingredients




    1/2 lb(s) dry lentils, rinsed and picked over to remove debris
    6 cup(s) water
    1/4 cup(s) balsamic vinegar
    2 tsp olive oil
    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

    Recipe



    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 3/4 cup per serving.

    Serves | 4
    POINTS per serving | 5

 

 

 

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