Ethiopian Lentil Salad

• 1 qt. dry lentils, uncooked
• 3 Tbsp. garlic, minced
• 3 cups carrots, peeled, finely chopped
• 3/4 cup jalapeno peppers, halved, seeded and finely chopped
• 3 cups KRAFT Balsamic Vinaigrette Dressing
• 1 Tbsp. salt
• 1 Tbsp. black pepper

1. Place lentils in large stockpot; fill with enough water to cover lentils by 2 inches.
2. Cook on medium heat 30 minutes or until lentils are tender, but not mushy.
3. Drain and rinse with cold water.
4. Toss lentils with remaining ingredients.
5. Refrigerate at least 2 hours or overnight to allow flavors to develop.
6. Stir before serving.

dry lentils, garlic, carrots, jalapeno peppers, salt, black pepper

Taken from www.kraftrecipes.com/recipes/-1861.aspx (may not work)