Source: dLife

Tiny French lentils are a perfect complement to the flavors of feta cheese and balsamic vinaigrette.

Servings

0.5 cup green lentils, dried (French lentils)
2 medium garlic cloves , flattened with the side of a knife
2 medium red bell peppers
5.5 cup fresh baby spinach
3 oz Cheese, feta, 1" cube
1 tbsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp sugar (or sugar substitute)

1 Rinse lentils. In medium saucepan, add lentils and garlic, cover with water and bring to a boil.
2 Reduce heat and simmer until lentils are soft, about 25 minutes. Remove garlic and drain water. Set aside.
3 Preheat broiler.
4 Remove seeds from peppers and cut into quarters.
5 On baking sheet, position peppers, skin side up, under broiler. Broil until skins are completely black.
6 Remove from broiler and cool for 6 to 8 minutes. Remove skins and slice into strips.
7 In serving bowl, mix lentils, peppers, spinach, and feta cheese.
8 Drizzle oil and balsamic vinegar over salad. Sprinkle with sugar (or sugar substitute). Toss well and serve.

Though you may substitute brown lentils, the French (green) lentils have a slightly peppery taste, which works well with these flavors.