Tossed with a garlicky vinaigrette and sweet roasted peppers, lentils are perfect for a leisurely lunch. Plus, like dried beans, lentils are rich in complex carbohydrates and soluble fiber.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1991

Gallery

Recipe Summary

total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place lentils, onion, celery, bay leaf and thyme in a saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, uncovered, until lentils are tender, about 15 minutes. Drain and place lentils in a serving bowl, discarding the onion, celery and bay leaf.

    Advertisement
  • Meanwhile, preheat the broiler. Arrange pita triangles, cut-side up, on a baking sheet. Broil until crisp and golden, 3 to 5 minutes.

  • Whisk together vinegar, oil, broth, mustard, garlic, salt and pepper in a small bowl. Stir into the lentils along with bell pepper, parsley and shallot. Sprinkle cheese over top and serve with the toasted pitas.

Tips

Tip: To oven-roast peppers:
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Nutrition Facts

347 calories; protein 16.5g 33% DV; carbohydrates 48.1g 16% DV; exchange other carbs 3; dietary fiber 13.3g 53% DV; sugars 5g; fat 10.6g 16% DV; saturated fat 2.5g 12% DV; cholesterol 8.3mg 3% DV; vitamin a iu 1446.5IU 29% DV; vitamin c 55.9mg 93% DV; folate 212.8mcg 53% DV; calcium 77.5mg 8% DV; iron 4mg 22% DV; magnesium 71.1mg 25% DV; potassium 568mg 16% DV; sodium 595.2mg 24% DV; thiamin 0.2mg 22% DV; added sugar 1g.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
Had almost all the ingredients (and not much else in the cupboard) so made this for dinner. Used half an onion (discovered in the refrigerator) and no celery for cooking the lentils. Used cider vinegar and a little Marsala (no red-wine vinegar) and some of the lentil-cooking liquid in place of chicken broth. No shallots or parsley (or pita for crisps--too bad) but toasted some pine nuts to sprinkle on top. Delicious toasty satisfying flavor nicely complemented by the feta. Two of us ate it all. Read More
Rating: 5 stars
10/29/2011
Fantastic! I was looking for a recipe for lentils and this was fantastic. It was fast and easy to make and I had nearly all of the ingredients on hand. I also used 2 tbsp of the cooking liquid in the dressing because I didn't want to open a can of broth for such a small amount (and didn't have any on hand in the freezer). I will certainly be making this dish again and again. Read More
Rating: 5 stars
10/29/2011
Yummy lunch! This made a delicious lunch to eat at work. I tried the leftovers both warm and cold and it was delicious either way. And it's very good with the pita bread. Read More
Advertisement