- Dressing
- 2 tablespoons white or red balsamic vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 garlic clove, minced
- Salad
- 1 cup dried lentils, sorted, rinsed
- 2 bell peppers, quartered lengthwise
- ¼ cup sliced green onions
- 2 tablespoons thinly sliced fresh basil
- 4 leaves of leaf lettuce (optional garnish)
- 2 oz. (1/2 cup) crumbled feta cheese
Procedure:
- In small nonmetal bowl, combine all dressing ingredients; blend well. Refrigerate.
- Heat grill. In medium saucepan, combine lentils and 3 cups of water. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until lentils are tender but not mushy. Drain; rinse with cold water to cool. Drain well.
- Place peppers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until crisp-tender and grill-marked, turning occasionally. Alternatively, roast peppers in a 400℉ oven. Remove peppers from grill; let stand until cool enough to handle.
- Optional: peel skins off of the peppers. This will go more easily if you put them into a sealed container after removing them from the grill or oven; the residual heat & moisture helps "sweat" the skins off.
- Cut peppers into 1/2 inch pieces.
- In large bowl, combine cooked lentils, bell peppers, onions and basil. Pour dressing over salad; toss gently to coat.
- To serve, line individual plates with lettuce. Spoon salad onto lettuce. Top with cheese.
Makes 4 (1 cup) servings.