Carrot Salad with Lentils

• 1 qt. dry lentils, uncooked
• 3 Tbsp. garlic, minced
• 3 cups carrots, finely chopped
• 1-1/2 cups green peppers, finely chopped
• 3 cups KRAFT Balsamic Vinaigrette Dressing
• 1 Tbsp. salt
• 1 Tbsp. black pepper

1. Place lentils in large stockpot.
2. Add enough water to cover lentils by 2 inches.
3. Cook on medium heat 30 min.
4. or until lentils are tender, but not mushy.
5. Drain; rinse with cold water.
6. Drain again.
7. Place in large bowl.
8. Add remaining ingredients; mix lightly.
9. Refrigerate at least 2 hours or up to 24 hours to allow flavors to develop.
10. Stir before serving.

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

Taken from www.kraftrecipes.com/recipes/carrot-salad-lentils-111166.aspx (may not work)