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Roasted Pepper and Lentil Salad Recipe

Roasted Pepper and Lentil Salad Recipe

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Ingredients:

Serving

1/2 lb dry lentils, rinsed and picked over to remove debris
6 cups water
1/3 cup balsamic vinegar
2 tsp olive oil
1 large red pepper
1 clove garlic, finely minced
1/2 cup fresh basil, chopped
1/8 tsp table salt , to taste
1/8 tsp black pepper , to taste
1/3 cup reduced-fat feta cheese, crumbled

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	285.88 Kcal (1197 kJ)
Calories from fat	49.1 Kcal
		% Daily Value*
Total Fat	5.46g	8%
Cholesterol	11.01mg	4%
Sodium	230.94mg	10%
Potassium	671.98mg	14%
Total Carbs	40.93g	14%
Sugars	6.43g	26%
Dietary Fiber	18.49g	74%
Protein	17.02g	34%
Vitamin C	55.5mg	93%
Iron	5mg	28%
Calcium	143.9mg	14%

Amount Per 100 g
Calories	58 Kcal (243 kJ)
Calories from fat	9.96 Kcal
		% Daily Value*
Total Fat	1.11g	8%
Cholesterol	2.23mg	4%
Sodium	46.86mg	10%
Potassium	136.34mg	14%
Total Carbs	8.3g	14%
Sugars	1.31g	26%
Dietary Fiber	3.75g	74%
Protein	3.45g	34%
Vitamin C	11.3mg	93%
Iron	1mg	28%
Calcium	29.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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