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Lebanese Lentils and Red Peppers
Lebanese Lentils and Red Peppers

Lebanese Lentils and Red Peppers

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Cook Minutes 3 Hr 45 Min
Prep : 15 Min Cook: 3 Hr 30 Min
Cooked lentils are tossed with peppers, onions, mint, Italian dressing, garlic and feta cheese for a unique salad. For added flair, serve in red pepper halves, if desired.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Herb & Garlic Feta Cheese
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How do I make it ?
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Step 1
Place lentils in medium saucepan. Add enough water to pan to cover lentils by 2 inches. Cook on medium heat 30 min. or until lentils are tender; drain. Add peppers, onions and mint; mix lightly. Refrigerate several hours or until chilled.
Step 2
Mix dressing and garlic until blended. Add to lentil mixture; toss to evenly coat.
Step 3
Add cheese; mix lightly.
Kraft Kitchen Tips!
Special Extra
Serve in red pepper halves garnished with fresh mint leaves.
Storage Know-How
Lentils are available in several different colours, including yellow, red, orange, green, brown and black. Green, brown and black lentils are the best lentils for this recipe. Store all varieties in a cool, dry place and use within a year.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 4 g
20 %
Cholesterol 20 mg
Sodium 480 mg
20 %
Carbohydrate 25 g
Fibre 8 g
Sugars 5 g
Protein 13 g
Vitamin A
10 %
Vitamin C
45 %
10 %
25 %
6 servings, 1/6 recipe (162 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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