Healthy bonus: Fiber and protein from lentils; vitamin A from carrots

Ingredients

　　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

　　Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

Nutrition Per Serving

　　10.2 g fat (1.9 g saturated fat)

　　40 g carbohydrates

　　19.3 g protein

　　19.8 g fiber

　　#### Nutritional analysis provided by Self