LEBANESE LENTILS AND RED PEPPERS

"Lentil salads are served in almost every country of the Mediterranean. In France, the red pepper, mint and feta would be replaced with carrots, chives and goat cheese. An Italian version would add extra garlic and some parsley to the lentil mixture."

1 cup dry lentils
3/4 cup chopped red bell pepper
1/3 cup chopped red onion
2 Tbsp. chopped fresh mint (optional)
6 Tbsp. Colavita Extra Virgin Olive Oil
6 Tbsp. Colavita Balsamic Vinegar
2 cloves garlic, minced
1 (8 oz.) pkg. Athenos Feta Cheese, crumbled
red bell pepper quarters (optional, for serving)
fresh mint leaves (optional, for garnish)

Place lentils in saucepan. Pour enough water into pan to cover lentils by 2 inches. Cook on medium heat 30 minutes or until tender. Drain. Transfer to a bowl. Add red pepper, onion and mint. Refrigerate until ready to serve.

WHEN READY TO SERVE:
Mix oil, vinegar and garlic. Pour over lentil mixture; mix lightly. Toss with cheese.

Serve in red pepper quarters and garnish with additional fresh mint leaves, if desired.

Makes 6 to 8 servings
Source: Colavita