Fresh Lentil Salad with Peperoncini – Pastene

Ingredients

• 1 ½ cups brown or black lentils
• 1 bay leaf
• ½ tsp fine sea salt
• 2 cups carrots, about 5 to 6 medium carrots, peeled and grated
• ¾ cup fresh flat-leaf parsley
• ¼ cup fresh dill leaves, lightly chopped, stems removed
• ½ cup celery, chopped
• ½ cup scallion greens, thinly sliced
• ½ cup Pastene Golden Greek Peperoncini, chopped
• ½ cup havarti cubes or crumbled feta