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INGREDIENTS

2 ¼ lb lentils
3-4 Colourful peppers
1 cup DODONI feta
Olive oil
Balsamic Glaze
Salt & Pepper

PREPARATION

Boil the lentils for 2 minutes and strain. Boil again in salted water until tender.
Drain and cool well with running tap water.

EXECUTION

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.