Lentil Salad with Olives, Mint, and Feta | America's Test Kitchen

Ingredients

• 1 cup lentils, picked over and rinsed
• Salt and pepper
• 6 cups water
• 2 cups low-sodium chicken broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons white wine vinegar
• 1/2 cup coarsely chopped pitted kalamata olives
• 1/2 cup fresh mint leaves, chopped
• 1 large shallot, minced
• 1 ounce feta cheese, crumbled (1/4 cup)