Leftovers are perfect for brown-bag lunches.
1/2 pound brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper, chopped into 1/2-inch pieces
1 yellow bell pepper, chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot
1/3 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Place lentils, garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 30 to 40 minutes. Drain. Discard bay leaves. Transfer to a bowl.
2. Add red and yellow bell peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.
3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.
Serves 6
—Recipe by James Killeen, Pasadena, Calif.
Nutritional facts per serving: 234 calories, 8g fat, 2mg cholesterol, 12g protein, 29g carbohydrates, 13g fiber, 411mg sodium
