Recipe from
More from Southern Living
Ingredients
1 cup
dried lentils
1
small onion, chopped
1
quart water
1
small red bell pepper
1
small green bell pepper
1
tomato
3
green onions
1
(2 1/4-ounce) can sliced ripe olives, drained
1/2 cup
Italian salad dressing
2 tablespoons
lemon juice
1/2 teaspoon
pepper
1
(4-ounce) package crumbled tomato-basil feta cheese
Preparation
Bring first 3 ingredients to a boil in a Dutch oven; reduce heat, and simmer, partially covered, 15 to 20 minutes or just until lentils are tender. Drain.
Chop bell peppers, tomato, and green onions; add to lentil mixture. Stir in olives and next 3 ingredients; cover and chill. Sprinkle salad with cheese; serve immediately.
Note:
October 1996
Ratings and Reviews ()