Lebanese Lentils and Red Peppers

• 1 cup dry lentils, uncooked
• 3/4 cup chopped red peppers
• 1/3 cup chopped red onions
• 2 Tbsp. chopped fresh mint
• 3/4 cup Kraft Zesty Italian Dressing
• 2 cloves garlic, minced
• 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper

1. Place lentils in medium saucepan.
2. Add enough water to pan to cover lentils by 2 inches.
3. Cook on medium heat 30 min.
4. or until lentils are tender; drain.
5. Add peppers, onions and mint; mix lightly.
6. Refrigerate several hours or until chilled.
7. Mix dressing and garlic until blended.
8. Add to lentil mixture; toss to evenly coat.
9. Add cheese; mix lightly.

dry lentils, red peppers, red onions, fresh mint, italian dressing, garlic, oregano

Taken from www.kraftrecipes.com/recipes/lebanese-lentils-red-peppers-174710.aspx (may not work)