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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.

Source: EatingWell Magazine, September/October 1991


Recipe Summary test

40 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 48.1g; dietary fiber 13.3g; sugars 5g; fat 10.6g; saturated fat 2.5g; cholesterol 8.3mg; vitamin a iu 1446.5IU; vitamin c 55.9mg; folate 212.8mcg; calcium 77.5mg; iron 4mg; magnesium 71.1mg; potassium 568mg; sodium 595.2mg; thiamin 0.2mg; added sugar 1g.

3 starch, 1 lean meat, 1 1/2 fat