Lentils paired with fire-roasted peppers, basil, and a balsamic reduction drizzle.
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Rinse the lentils thoroughly under cold water to remove any debris.
In a medium saucepan, bring the vegetable broth to a boil and add the lentils.
Reduce heat to low, cover, and simmer for 20-25 minutes until tender but still firm to the bite.
Drain any excess liquid from the lentils and transfer them to a large mixing bowl to cool slightly.
Whisk together the olive oil, minced garlic, oregano, salt, and pepper in a small jar.
Add the chopped roasted red peppers, diced red onion, and fresh basil to the lentils.
Pour the dressing over the salad and toss gently to combine all flavors.
Drizzle the balsamic reduction over the top just before serving for a sweet and tangy finish.
