Meatless Monday Recipe: Lentil Salad With Carrots, Tomatoes, and Bell Peppers

Last summer one of my neighbors brought this tasty lentil salad to a picnic. When I asked her for the recipe, she said she found it on the popular foodie website This salad is filling enough to be a meal by itself, or it would make a great accompaniment to almost any dish.

1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
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
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper

For preparation instructions (and even wine pairings), go to the recipe at

“The views expressed in user comments do not reflect the views of Audubon. Audubon does not participate in political campaigns, nor do we support or oppose candidates.”