LENTIL SALAD L.A. Times Magazine

(six servings)

1 ½ cups rinsed lentils
1 medium carrot, peeled and finely diced

½ onion, finely diced
1 bay leaf
1 clove garlic, minced
½ TSP. Salt
2 medium red bell peppers
Lemon vinaigrette (see below)
2 TSP. Chopped fresh mint leaves
1 ½ TBSP. Chopped fresh cilantro leaves
1 ½ TBSP. Fresh thyme leaves
Salt and fresh ground pepper
Red wine vinegar
8 oz. feta cheese, crumbled
Olive oil

Place lentils in a large pot with carrot, onion, bay leaf, garlic and salt and bring to boil. Simmer until tender, 20 - 25 minutes. Drain.

Broil peppers until charred. Place in a covered bowl for 10 minutes, then peel, de-vein, seed and cut into 1/4 inch dice.

Prepare vinaigrette and fold into warm lentils. Add mint, cilantro, thyme, most of the peppers, salt and pepper. Before serving, add red wine vinegar to brighten flavors. Gently stir in cheese. Garnish with remaining peppers and drizzle with oil.

Lemon vinaigrette:

zest and juice of one lemon
1/4 TSP. Paprika
dash cayenne pepper
1 clove garlic, minced
1/4 TSP. Salt
6 TSP. Olive oil.

Whisk together all ingredients except olive oil until well mixed. Whisk in oil.