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Roasted Pepper and Lentil Salad

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“This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic.”
1hr 10mins

Ingredients Nutrition

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


  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.

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