Toss cooked lentils with onions, mint, and more for a unique lentils recipe! Serve our Lebanese Lentils Recipe in red pepper halves for added flair.
What You Need
Original recipe yields 6 servings
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. HEINZ Balsamic Vinegar
2 cloves garlic, minced
1 pkg. (4 oz.) crumbled feta cheese
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Let's Make It
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. Cover. Refrigerate several hours or until chilled.
Combine oil, vinegar and garlic. Pour over lentil mixture; mix lightly.
Add cheese; toss lightly.
Enjoy your favorite foods while keeping portion size in mind.
Lentils are available in several different colors, including yellow, pink and greenish brown. Store all varieties in a cool, dry place and use within a year.
Serve in red pepper halves garnished with fresh mint leaves.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fiber 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.