Lebanese Lentils and Red Peppers

225 6 servings, 1/6 recipe (162 g) each
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6 servings, 1/6 recipe (162 g) each

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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What You Need

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Make It

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  • 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.
  • Mix dressing and garlic until blended. Add to lentil mixture; toss to evenly coat.
  • Add cheese; mix lightly.

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.


  • 6 servings, 1/6 recipe (162 g) each

Nutritional Information

Serving Size 6 servings, 1/6 recipe (162 g) each
Calories 240
% Daily Value
Total fat 11g
Saturated fat 4g
Cholesterol 20mg
Sodium 480mg
Carbohydrate 25g
Dietary fibre 8g
Sugars 5g
Protein 13g
Vitamin A 10 %DV
Vitamin C 45 %DV
Calcium 10 %DV
Iron 25 %DV

* 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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