Lentil and Herb Salad With Roasted Peppers and Feta

A delicious salad that works equally well warm or at room temperature.

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over 6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
¼ cup red wine vinegar or sherry vinegar
⅓ cup extra virgin olive oil
¼ cup broth from the lentils
2 red peppers peeled, seeded sliced in 2-inch long julienne 1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Nutritional Information
- Nutritional analysis per serving (6 servings)
  421 calories; 15 grams fat; 3 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 20 grams protein; 12 milligrams cholesterol; 136 milligrams sodium

Serves 6 generously

In a medium size pot, combine lentils, water, onion, and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

About 40 minutes