STREAMING NOW: Famous Food Truck

Roasted Pepper and Lentil Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

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

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: