1 cup dried lentils
1 small onion, chopped
1 quart water
1 small red pepper, chopped
1 small green pepper, chopped
1 tomato, chopped
3 scallions, washed and sliced
1 can sliced black olives
1/2 cup Italian salad dressing
2 Tbsp. lemon juice
dash pepper
1 package (4 oz.) tomato-basil feta cheese, crumbled

Cook lentils and onions in water, simmering 20-25
minutes until tender but not too soft.  Drain.

Mix lentils with peppers, tomato, scallions, olives, 
dressing, lemon juice, and pepper, and refrigerate 
until chilled.

Just before serving, mix in feta cheese.

Makes 6-8 servings.

For a vegan version, omit the feta cheese.


 Vegetarian Recipes

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Background:  "Tigerskin," by John William Godward