Lentil and Herb Salad With Roasted Peppers and Feta
Updated March 24, 2019
Andrew Scrivani for The New York Times
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or ½ large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
¼ cup red wine vinegar or sherry vinegar
⅓ cup extra virgin olive oil
¼ cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled
Nutritional analysis per serving
58 grams carbs; 13 milligrams cholesterol; 449 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 12 grams fiber; 395 milligrams sodium; 22 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
- Step 2
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
- Step 3
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out ¼ cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.
Private Notes
Comments
To roast the red pepper, heat oven to 500 and roast for 40 minutes, turning them every 10 min. Cover with tin foil then allow to cool for 30 min. Peel off the skin.
Add bay leaf to lentils at outset (not in instructions)
There's always the option of using the roasted peppers that come in a jar. Not a bad shortcut, especially if one is making multiple dishes for a holiday feast.
Why all the pots? Just drain the lentils in a sieve over the pot they were cooked in--add the oil and water and mix with the chopped herbs and toss in the pot they were cooked. I agree this is a lot of lentils--even for 6 people but it keeps! I didn't roast the peppers but used the heat from the lentils to soften them. Worked perfectly!
Love, love, love! I did halve the recipe and it filled my 4 quart bowl. I added a thin stalk of finely chopped celery and used 1 raw red pepper instead of roasted peppers. But what really makes this shine are the herbs! I used the full cup of chopped mint, tarragon, parsley, dill and oregano. I also subbed homemade tarragon vinegar for extra herby punch. I could eat the whole bowl right now. I can see doing several riffs on this.
I had large lentils on hand and ate this all week long, light and delicious!
My lentils were mushy and overcooked at 25 minutes and the dish was ruined. You should reword the recommendation.