Ingredients
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1/2 lb dry lentils, rinsed and picked over to remove debris
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6 cups water
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1/3 cup balsamic vinegar
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2 teaspoons olive oil
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1 large red pepper
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1 clove garlic, finely minced
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1/2 cup fresh basil, chopped
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1/8 teaspoon table salt, to taste
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1/8 teaspoon black pepper, to taste
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1/3 cup reduced-fat feta cheese, crumbled
Instructions
- 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.