Labor Day Lentils

Jessica Merchant
  • Yield: 6 servings


1/2pound brown lentils, rinsed
3cloves garlic, minced
2-- bay leaves
1-- red bell pepper, diced into 1/2-inch pieces
1-- yellow bell pepper, diced into 1/2-inch pieces
1/2cup chopped tomato
1/2cup diced carrot
1/3cup crumbled reduced-fat feta
1/4cup thinly sliced kalamata olives
1/4cup diced red onion
1/4cup chopped fresh flat-leafed parsley
1/4cup red wine vinegar
2tablespoons extra-virgin olive oil
1/2teaspoon salt
1/4teaspoon freshly ground black pepper


  1. Place lentils, garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 30 to 40 minutes. Drain.  Discard bay leaves. Transfer to a bowl.
  2. Add red and yellow peppers, tomatoes, carrots, feta, olives, onion and parsley to lentils Toss to combine.
  3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss. 

Nutritional Info *per serving

  • Calories 234
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 411mg
  • Carbohydrate 29g
  • Fiber 13g
  • Sugars 3g
  • Protein 12g