Pella Chronicle


October 9, 2012

"Labor Day" Lentils

Pella — 8 ounce 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

1/4 cup thinly sliced kalamata olives

1/4 cup diced red onion

1/4 cup chopped fresh flat-leaf parsley

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/4 teapoon black pepper

1. Place lentils, garlic and bay leaves into a large sauce pan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 20 to 30 minutes. Drain. Discard bay leaves. Transfer to a bowl.

2. Add red and yellow peppers, tomato, carrot, feta, olives, onion and parsley. Toss to combine.

3. In seperate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6.

Text Only
AP Video
Courts Conflicted Over Healthcare Law Holder Urges Bipartisanship on Immigration Raw: Truck, Train Crash Leads to Fireball US Airlines Cancel Israel Flights Obama Signs Workforce Training Law Crash Victims' Remains Reach Ukraine-held City Diplomatic Push Intensifies to End War in Gaza Obama Offers Condolences at Dutch Embassy Cat Fans Lap Up Feline Film Festival Raw: Lawmakers Scuffle in Ukraine's Parliament The Rock Finds His Inner 'Hercules' Michigan Plant's Goal: Flower and Die Raw: MH17 Passenger Remains in Kharkiv, Ukraine Raw: Israel Hits Gaza Targets, Destroys Mosques Veteran Creates Job During High Unemployment New Orleans Plans to Recycle Cigarette Butts
Hyperlocal Search
Premier Guide
Find a business

Walking Fingers
Maps, Menus, Store hours, Coupons, and more...
Premier Guide