Lentil Salad With Carrots, Yellow Tomatoes, And Bell Peppers

• 1/2 lb brown lentils, rinsed
• 2 bay leaves
• 2 cloves garlic, minced
• 1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces
• 1 red bell pepper, cored, seeded and diced into 1/2-inch pieces
• 1/2 cup diced carrot
• 1/2 cup chopped yellow or beefsteak tomato
• 1/3 cup crumbled reduced-fat feta
• 1/4 cup thinly sliced kalamata olives
• 1/4 cup diced red onion
• 1/4 cup fresh chopped parsley
• 1/4 cup red wine vinegar
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp freshly ground black pepper

1. Place lentils, bay leaves, and garlic in a large saucepan. Add water to cover and bring to a boil. Turn heat to medium-low, cover and simmer for 30 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

brown lentils, bay leaves, garlic, yellow bell pepper, red bell pepper, carrot, tomato, feta, olives, red onion, fresh chopped parsley, red wine vinegar, olive oil, salt, ground black pepper

Taken from www.epicurious.com/recipes/food/views/lentil-salad-with-carrots-yellow-tomatoes-and-bell-peppers-232432 (may not work)