Lentil Salad With Feta, Roasted Red Peppers And Herbs

• 1.5 cups raw lentils (I've tried beluga, french green and common brown)
• 1 cup crumbled feta
• 1 roasted red pepper, chopped
• 1 lemon, for zest and juice
• 1 bunch italian parsley, chopped leaves
• 1 bunch cilantro, chopped leaves
• 4 scallions, split lengthwise, chopped
• 1 carrot, grated
• 3 tablespoons olive oil

1. Cook lentils as directed by package, until they are cooked through. Be sure to remove them from heat before they've lost form. Drain and run under cool water.
2. Combine all ingredients in bowl, toss well. Add salt and pepper to taste. Chill for 1 hour. Typically, this gets better the longer it sits.
3. note: Taste this salad again after it comes out of the refrigerator for salt and pepper; if you'd like it tarter, add more lemon juice or one tablespoon apple cider vinegar before serving.

feta, red pepper, lemon, italian parsley, cilantro, scallions, carrot, olive oil

Taken from food52.com/recipes/8506-lentil-salad-with-feta-roasted-red-peppers-and-herbs (may not work)