Lentil Salad with Roasted Red Peppers and Feta cheese

Lentil Salad with Roasted Red Peppers and Feta cheese

Serves: 6

  • 1 ½ cups French lentils
  • 3 cups water
  • 1 medium carrot, peeled and cut into matchsticks (use a mandolin or purchase pre-cut
  • ½ small red onion, finely diced
  • 8 wide strips of Roasted Red Bell Peppers* [PAGE], cut into thin slices
  • 3 organic Roma tomatoes, rinsed and diced
  • 1 teaspoon each sea salt and freshly ground black pepper
  • 1 bunch of fresh parsley, destemmed and chopped
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 lemon, juiced
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 shallot, minced
  • 8 ounces feta cheese, crumbled

* Note: you may also use whole packed, canned roasted red bell peppers

  1. Rinse the lentils, and in a saucepan, cover with water and bring them to a boil. Simmer them until they are cooked – about 20-25 minutes. They should be tender, just a little firm, and still hold their shape.
  2. Let the lentils cool while the vegetables are prepped. Add the vegetables into a large serving bowl and add the cooled lentils.
  3. In a small mixing bowl, combine the olive oil, vinegar, lemon, paprika, cayenne and shallot and whisk together.
  4. Pour the dressing over the lentil and vegetable mixture and mix evenly. Season with salt and pepper.
  5. Chill for a few hours covered and right before serving, add in crumbled feta cheese. Keeps refrigerated 4-5 days.

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