Lentils With Roasted Red Peppers, Dill, Mint and Feta | Oregonian Recipes

Ingredients

• 1 cup brown lentils, picked over and rinsed
• 1/4 cup extra-virgin olive oil
• 1 cup chopped onion
• 1 clove garlic, grated
• 1 12-ounce jar roasted red peppers, rinsed, drained and chopped into 1/4-inch pieces, about 1 1/2 cups total
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 4 tablespoons chopped fresh dill (divided)
• 2 tablespoons chopped fresh mint (divided)
• 1 tablespoon red wine vinegar
• 1/2 cup crumbled feta cheese