2 ¼ lb lentils
3-4 Colourful peppers
1 cup DODONI feta
Salt & Pepper
Boil the lentils for 2 minutes and strain. Boil again in salted water until tender.
Drain and cool well with running tap water.
Cut the peppers into small pieces and crumble the feta.
Stir the lentils with the feta cheese, peppers, olive oil, balsamic glaze, salt and pepper and serve.