LENTILS WITH ROASTED RED PEPPERS, DILL, MINT AND FETA

Lentils make a splendid canvas for the bold flavors of the peppers, feta cheese and herbs in this simple recipe.

Cook Time: 30 minutes
Serves: 4

1	cup brown lentils
¼	cup extra-virgin olive oil
1	cup chopped onion
1	garlic clove, grated
1	jar (12 ounces) roasted red peppers, rinsed, drained and chopped (½ inch), about 1½ cups
½	teaspoon coarse salt
¼	teaspoon freshly ground black pepper
4	tablespoons chopped fresh dill
2	tablespoons chopped fresh mint
1	tablespoon red wine vinegar
½	cup crumbled feta cheese

1. Cook the lentils in a large pot of gently boiling water until tender, 15 to 25 minutes. Drain.
2. While the lentils are cooking, heat the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the onion and cook, stirring, over medium-low heat until soft and golden, about 10 minutes. Add the garlic and cook for 1 minute. Stir in the red peppers, salt and black pepper. Keep warm over low heat.
3. Add the cooked lentils, 2 tablespoons of the dill and 1 tablespoon of the mint and cook, stirring, until heated through, about 5 minutes. Sprinkle with the vinegar and stir to combine.
4. Spoon into a serving dish and sprinkle with the feta. Top with the remaining 2 tablespoons dill and the remaining1 tablespoon mint.

Substitutions
Used jarred roasted piquillo peppers in place of the roasted red peppers.

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Make a Meal

Serve with warm hard-cooked eggs and Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]), Steamed Spinach with Ginger and Garlic Oil ([>]) or Twice-Cooked Green Beans with Curried Pecans ([>]).

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