Lentil Salad with Grilled Vegetables and Creamy Feta Spread | Savory
This makes a hearty lunch or light supper.
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Cooking tools:
- Mandoline
- Food processor
- Saucepan
- Stove
- Colander
- Oven
- Baking sheet
- Serving bowl
- Chef's knife
- Cutting board
- Spatula
- Tongs
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup dried lentils
- 6 oz green beans
- 1/2 cup jarred roasted red peppers
- Cooking spray
- 1 small eggplant
- 1 large zucchini
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 (.75 oz) pkg mint
- 1/2 cup parsley
- 4 oz crumbled feta cheese
- 1/2 cup part-skim ricotta
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