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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