Recipe: Lentil Salad with Carrots, Tomatoes and Bell Peppers (using olives and Feta)

LENTIL SALAD WITH CARROTS, TOMATOES AND BELL PEPPERS

FOR THE LENTILS:
1/2 pound uncooked brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
Water
FOR THE SALAD:
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
FOR THE DRESSING:
1/4 cup red wine vinegar
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender.

Drain lentils, discarding bay leaves. Transfer to a bowl; cool to room temperature.

Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine.

In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

Makes 4 servings

Nutritional analysis per serving: 315 calories, 10.2 g fat (1.9 g saturated fat), 40 g carbohydrates, 19.3 g protein, 19.8 g fiber

Healthy bonus: Fiber and protein from lentils; vitamin A from carrots.

Source: SELF Diet and Healthy Eating