Roasted Pepper and Lentil Salad

READY IN: 1hr 10mins


  • 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


  • 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.