Lentil and Herb Salad With Roasted Peppers and Feta
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
- 1small or ½ large onion, cut in half
- 3 to 4garlic cloves (to taste), minced
- 1bay leaf
- Salt to taste
- ¼cup red wine vinegar or sherry vinegar
- ⅓cup extra virgin olive oil
- ¼cup broth from the lentils
- 2roasted red peppers peeled, seeded sliced in 2-inch long julienne
- 1cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
- Freshly ground pepper
- 3ounces feta, crumbled
Nutritional analysis per serving (6 servings)
449 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 58 grams carbohydrates; 12 grams dietary fiber; 4 grams sugars; 22 grams protein; 395 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Step 2
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Step 3
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out ¼ cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Private Notes
Comments
To roast the red pepper, heat oven to 500 and roast for 40 minutes, turning them every 10 min. Cover with tin foil then allow to cool for 30 min. Peel off the skin.
Add bay leaf to lentils at outset (not in instructions)
Why all the pots? Just drain the lentils in a sieve over the pot they were cooked in--add the oil and water and mix with the chopped herbs and toss in the pot they were cooked. I agree this is a lot of lentils--even for 6 people but it keeps! I didn't roast the peppers but used the heat from the lentils to soften them. Worked perfectly!
There's always the option of using the roasted peppers that come in a jar. Not a bad shortcut, especially if one is making multiple dishes for a holiday feast.
My lentils were mushy and overcooked at 25 minutes and the dish was ruined. You should reword the recommendation.
Options: Blend the onion with the broth and add to the dressing.
Made exactly as instructed, and the full cup of herbs is perfect! Cleaned out fridge of all the leftover herbs from other recipes for this one.