Salads & sides

Lebanese Lentils & Red Peppers

photo by:

kraft

Cooked lentils are tossed with onions, mint, olive oil, balsamic vinegar, garlic and feta cheese for a unique salad. For added flair, serve in red pepper halves, if desired.

time

prep:

40 min

total:

3 hr 40 min

servings

total:

6 servings

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What You Need

cup dry lentils

3/4

cup chopped red peppers

1/3

cup chopped red onions

Tbsp. chopped fresh mint

Tbsp. olive oil

Tbsp. balsamic vinegar

cloves garlic, minced

pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Make It

PLACE lentils in medium saucepan. Add enough water to pan to cover lentils by 2 inches. Cook on medium heat 30 min. or until lentils are tender; drain. Add peppers, onions and mint; mix lightly. Cover. Refrigerate several hours or until chilled.

COMBINE oil, vinegar and garlic. Pour over lentil mixture; mix lightly.

ADD cheese; toss lightly.

Kraft Kitchens Tips

Size-Wise

Enjoy your favorite foods while keeping portion size in mind.

Storage Know-How

Lentils are available in several different colors, including yellow, pink and greenish brown. Store all varieties in a cool, dry place and use within a year.

Special Extra

Serve in red pepper halves garnished with fresh mint leaves.