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Salads & sides

Lebanese Lentils & Red Peppers

Lebanese Lentils & Red Peppers recipe
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.
40 min
3 hr 40 min
6 servings
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What You Need

cup  dry lentils
cup  chopped red peppers
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

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.
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