1

Bring water to boil in heavy medium saucepan. Add lentils and mint; season with salt and pepper. Cover pan, reduce heat to low and simmer until lentils are tender, about 30 minutes. Drain excess liquid from lentils if necessary.

2

Meanwhile, heat 1 T. olive oil in heavy large skillet over medium-high heat. Season lamb chops with salt and pepper. Sauté chops until brown on outside but still pink inside, about 7 minutes per side. Transfer lamb to a plate.

3

Add remaining oil, peppers and onions to the same skillet. Stir until vegetables just begin to soften, about 2 minutes. Add vinegar to skillet and scrape up any browned bits.

4

Add lentils to vegetables and toss to coat well with dressing. Season lentils with salt and pepper.

5

Divide lentil salad among four plates. Arrange chops on lentils and serve.