Lentil and Herb Salad With Roasted Peppers and Feta

• 2 cups / 14 ounces green, brown or black lentils, rinsed and picked over 6 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
• 13 cup extra virgin olive oil
• 1/4 cup broth from the lentils
• 2 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

1. In a medium size pot, combine lentils, water, onion, and 2 of the garlic cloves.
2. Bring to a gentle boil over medium-high heat.
3. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture.
4. They should not be mushy.
5. Taste and adjust salt.
6. Using tongs, remove onion and bay leaf.
7. Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil.
8. Set aside.
9. Place a strainer over a bowl and carefully drain lentils.
10. Transfer lentils to a bowl.
11. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils.
12. Stir in roasted pepper strips and allow to cool if desired.
13. Taste and adjust salt.
14. Shortly before serving stir in fresh herbs, pepper, and feta.

green, onion, garlic, bay leaf, salt, red wine vinegar, extra virgin olive oil, red peppers, freshly ground pepper, feta

Taken from cooking.nytimes.com/recipes/1016860 (may not work)