Last summer one of my neighbors brought this tasty lentil salad to a picnic. When I asked her for the recipe, she said she found it on the popular foodie website epicurious.com. This salad is filling enough to be a meal by itself, or it would make a great accompaniment to almost any dish.
Ingredients:
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped yellow or beefsteak tomato
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
For preparation instructions (and even wine pairings), go to the recipe at epicurious.com