Lebanese Lentils & Red Peppers

• 1 cup dry lentils
• 3/4 cup chopped red red peppers
• 1/3 cup chopped red onion
• 2 Tbsp. chopped fresh mint (optional)
• 6 Tbsp. COLAVITA Extra Virgin Olive Oil
• 6 Tbsp. COLAVITA Balsamic Vinegar
• 2 cloves garlic, minced
• 8 oz. ATHENOS Traditional Feta Cheese

1. Place lentils in saucepan.
2. Pour enough water into pan to cover lentils by 2 inches.
3. Cook on medium heat 30 minutes or until tender.
4. Drain.
5. Add red pepper, onion and mint.
6. Refrigerate until ready to serve.
7. Mix oil, vinegar and garlic.
8. Pour over lentil mixture; mix lightly.
9. Toss with cheese.
10. Serve in a red pepper half with fresh mint leaves, if desired.

lentils, red red peppers, red onion, fresh mint, colavita, colavita, garlic, cheese

Taken from www.kraftrecipes.com/recipes/lebanese-lentils-red-peppers-50809.aspx (may not work)