Lebanese Lentils & Red Peppers

• 1 cup dry lentils
• 3/4 cup chopped red peppers
• 1/3 cup chopped red onions
• 2 Tbsp. chopped fresh mint
• 6 Tbsp. olive oil
• 6 Tbsp. balsamic vinegar
• 2 cloves garlic, minced
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

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. Cover.
7. Refrigerate several hours or until chilled.
8. Combine oil, vinegar and garlic.
9. Pour over lentil mixture; mix lightly.
10. Add cheese; toss lightly.

lentils, red peppers, red onions, fresh mint, olive oil, balsamic vinegar, garlic, feta cheese

Taken from www.kraftrecipes.com/recipes/lebanese-lentils-red-peppers-50808.aspx (may not work)