Roasted Pepper and Lentil Salad

Roasted Pepper and Lentil Salad

sobota, 25 stycznia 2014

Roasted Pepper and Lentil Salad

Time: 1 hrs 10 mins

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

Directions

• 1 Bring lentils and water to boil in a saucepan over high heat.
• 2 Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
• 3 While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
• 4 Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
• 5 Remove skin from pepper and dice into 1/2 inch pieces.
• 6 Set aside.
• 7 Drain lentils and transfer to a large bowl.
• 8 Add vinegar, oil, garlic, peppers and basil; toss to combine.
• 9 Season to taste with salt and pepper.
• 10 Place salad onto serving platter/bowl or individual plates.
• 11 Top with feta crumbles.
• 12 Serve warm or chilled.