Lentil and Herb Salad With Roasted Peppers and Feta

Name: Lentil and Herb Salad With Roasted Peppers and Feta
Ingredients: 1 1/2 cups green, brown or black lentils, rinsed and picked over; 4 1/2 cups water; 1 small or 1/2 large onion, finely diced; 2 or 3 garlic cloves, minced; 1 bay leaf; Salt to taste; ¼ cup red wine vinegar, sherry vinegar, or lemon juice; ¼ cup extra virgin olive oil; 2 Tablespoons broth from the lentils; 2 roasted peppers (preferably red, yellow, or orange, not green) peeled, seeded sliced in 2-inch long julienne – or equivalent of smaller peppers; 3/4 cup chopped fresh herbs, such as parsley, mint, cilantro, chives, dill, oregano, basil, thyme (any combination); Freshly ground pepper; 1/4 teaspoon smoked or sweet paprika; Pinch cayenne pepper or red pepper flakes; 3 ounces feta, crumbled

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Lentil and Herb Salad With Roasted Peppers and Feta Ingredients 1.5 cups green, brown or black lentils, rinsed and picked over 4.5 cups water 1 small or 1/2

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Ingredients

1 1/2 cups green, brown or black lentils, rinsed and picked over
4 1/2 cups water
1 small or 1/2 large onion, finely diced
2 or 3 garlic cloves, minced
1 bay leaf
Salt to taste
¼ cup red wine vinegar, sherry vinegar, or lemon juice
¼ cup extra virgin olive oil
2 Tablespoons broth from the lentils
2 roasted peppers (preferably red, yellow, or orange, not green) peeled, seeded sliced in 2-inch long julienne – or equivalent of smaller peppers
3/4 cup chopped fresh herbs, such as parsley, mint, cilantro, chives, dill, oregano, basil, thyme (any combination)
Freshly ground pepper
1/4 teaspoon smoked or sweet paprika
Pinch cayenne pepper or red pepper flakes
3 ounces feta, crumbled