Lentil and Herb Salad With Roasted Peppers and Feta Recipe

Ingredients

• 2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 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
• 1/4 cup red wine vinegar or sherry vinegar
• 1/3 cup extra virgin olive oil
• 1/4 cup broth from the lentils
• 2 roasted 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