Labor Day Lentils

A super-healthy salad of lentils, feta cheese and fresh vegetables.

Prep: 10 minutes Cook: 30 minutes
Serves: 6 Save

Ingredients (15)

  • 1/2 pound brown lentils, rinsed
  • 3 clove 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
  • 1/2 cup chopped tomato
  • 1/2 cup diced carrot
  • 1/3 cup crumbled reduced-fat feta
  • 1/4 cup thinly sliced kalamata olives
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh flat-leafed parsley
  • 1/4 cup red wine vinegar
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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.