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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.
time
prep:
40 min
total:
3 hr 40 min
servings
total:
6 servings
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What You Need

1
cup  dry lentils
3/4
cup  chopped red peppers
1/3
cup  chopped red onions
2
Tbsp.  chopped fresh mint
6
Tbsp.  olive oil
6
Tbsp.  balsamic vinegar
2
cloves  garlic, minced
1
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.
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