Lentil Salad Version 2 – Rachael Ray

Ingredients

• 2 cups green lentils
• 1 bay leaf
• 1 onion, cut in half
• 1 small potato, peeled and chopped into small pieces
• 1/2 cup vegetable stock or water
• 1 cup baby spinach, packed
• 1 handful cilantro
• 1/2 cup mint
• 4 tablespoons vegetable oil or extra virgin olive oil (EVOO), divided
• 2 shallots, finely diced
• 1 carrot, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 cup green peas, defrosted if frozen
• Salt and freshly ground black pepper