Roasted Pepper And Lentil Salad - cooking recipe

Ingredients
    1/2 lb dry lentils, rinsed and picked over to remove debris
    6 cups water
    1/3 cup balsamic vinegar
    2 teaspoons olive oil
    1 large red pepper
    1 clove garlic, finely minced
    1/2 cup fresh basil, chopped
    1/8 teaspoon table salt, to taste
    1/8 teaspoon black pepper, to taste
    1/3 cup reduced-fat feta cheese, crumbled
Preparation
    Bring lentils and water to boil in a saucepan over high heat.
    Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
    While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
    Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
    Remove skin from pepper and dice into 1/2 inch pieces.
    Set aside.
    Drain lentils and transfer to a large bowl.
    Add vinegar, oil, garlic, peppers and basil; toss to combine.
    Season to taste with salt and pepper.
    Place salad onto serving platter/bowl or individual plates.
    Top with feta crumbles.
    Serve warm or chilled.

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