Lentils are dressed with a roasted bell pepper vinaigrette and paired with earthy walnuts and tangy feta. Kids will have fun tossing the lentils to coat them in dressing and crumbling feta on top to finish the dish. This recipe comes to us from Patricia Conte of Grab a Plate.
To make the roasted red pepper dressing:
Together: Combine the red peppers, olive oil, vinegar, garlic, salt and pepper together in a food processor. Blend until smooth, taste and adjust seasoning as desired.
To complete the Lentil Salad with Roasted Red Pepper Dressing:
Rinse your lentils, picking out any irregular lentils as you rinse. Transfer the lentils to a medium saucepan with 2 cups of water.
Bring the lentils to a gentle boil over medium-high heat. When the water boils, lower heat to medium-low and simmer for about 20 minutes or until the lentils are cooked through. If the water is absorbed before the lentils are cooked, you may need to add a little water so that the lentils are just covered. When the lentils are cooked, drain and return to the saucepan. Season the lentils with the salt, pepper and thyme. Transfer the lentils to a large serving bowl and allow them to cool to room temperature.
When the lentils have cooled, add the celery and onion to the bowl and stir to combine. Add the walnuts to the bowl along with 1/4 cup of the roasted red pepper dressing, reserving the rest. Toss the lentils with wooden spoons, taking care to ensure the ingredients are evenly dressed. Add the walnuts and stir to combine. Divide the salad greens between 6 plates, top with the lentil salad and finish each plate with the crumbled feta and enjoy!