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Lebanese Lentils Recipe

3 Hr(s) 40 Min(s)
40 Min(s) Prep
3 Hr(s) Cook
Toss cooked lentils with onions, mint, and more for a unique lentils recipe! Serve our Lebanese Lentils Recipe in red pepper halves for added flair.
What You Need
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6 servings
Original recipe yields 6 servings
1 cup dry lentils
3/4 cup chopped red pepper s
1/3 cup chopped red onion s
2 Tbsp. chopped fresh mint
6 Tbsp. olive oil
6 Tbsp. HEINZ Balsamic Vinegar
2 cloves garlic, minced
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
1
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.
2
Combine oil, vinegar and garlic. Pour over lentil mixture; mix lightly.
3
Add cheese; toss lightly.
Kitchen Tips
Tip 1
Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Tip 2
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.
Tip 3
Special Extra
Serve in red pepper halves garnished with fresh mint leaves.
Nutrition
Calories
310
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 220mg
10%
Total Carbohydrates 25g
9%
Dietary Fibers 11g
39%
Sugars 3g
6%
Protein 12g
24%
Vitamin A
15%
Vitamin C
45%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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