lentil-salad-with-carrots-yellow-tomatoes-and-bell-peppers-232432.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Olive",
        "Onion",
        "Tomato",
        "Low Fat",
        "Vegetarian",
        "High Fiber",
        "Feta",
        "Lentil",
        "Bell Pepper",
        "Carrot",
        "Healthy",
        "Parsley",
        "Simmer",
        "Self"
    ],
    "title": "Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers",
    "url": "http://www.epicurious.com/recipes/food/views/lentil-salad-with-carrots-yellow-tomatoes-and-bell-peppers-232432"
}