Lentil and Herb Salad With Roasted Peppers and Feta Recipe

Name: 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

cooking.nytimes.com

A delicious salad that works equally well warm or at room temperature.

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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