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Lebanese Lentils & Red Peppers

  • Prep Time: 40 Minutes (Total Times : 3 Hours 40 Minutes)
  • Serving Size: 6
  • 1 cup Dry Lentils
  • 3/4 cup Chopped Red Peppers
  • 1/3 cup Chopped Red Onions
  • 2 tablespoons Chopped Fresh Mint
  • 6 tablespoons Olive Oil
  • 6 tablespoons Balsamic Vinegar
  • 2 Cloves Garlic, Minced
  • 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
  • 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 It Up

    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.

    RECIPE COURTESY OF KRAFT FOODS