Comida Kraft
Recipe Box

Lebanese Lentils & Red Peppers

(4) 4 Reviews
Prep Time
Total Time

6 servings

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.

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What You Need

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Make It

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  • 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.

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.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 310
% Daily Value
Total fat 18g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 220mg
Carbohydrate 25g
Dietary fiber 11g
Sugars 3g
Protein 12g
Vitamin A 15 %DV
Vitamin C 45 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sabrz252 |

    Since my family wasn't keen on cold lentils, I decided to make a hot version of this dish. I added barley to the mix, and did not use the balsamic vinegar or feta. After stuffing the peppers I baked them (covered) for about 20 min at 350. I would definitely try this again!

  • fb755 |

    I used black lentils and didn't use the optional mint since I didn't have any. I have had lentil salads in restaurants several times and always liked it, but I didn't think this recipe had much flavor. Maybe the mint shoudn't be optional. I will use a different recipe the next time I try to make a lentil salad.

  • winterjkd |

    Well worth the effort! The "Supper Club" raved about the taste and presentaion of this recipe. I went half on the mint, but next time I think I will follow the exact recipe.

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