Recipe: Lentil Salad with Mint, Roasted Peppers & Feta (6)

Ingredients...

1 1/2 cups small french lentils
1 medium carrot,diced in 1/8" squares
1/2 small onion, finely diced
1 bay leaf
1 clove garlic, finely chopped
1/2 tsp salt
2 medium red bell peppers
Lemon Vinaigrette
2 tsps mint, chopped
3 tbsps chopped mixed herbs
pepper
sherry vinegar to taste
8 oz feta cheese
olive oil to garnish

Instructions...

1) Rinse lentils. Cover generously with water and bring them to the boil with the carrot, onion, bay leaf, garlic and salt. Simmer for 20-25 mins until cooked. Drain and save the liquid for soup stock.

2) While the lentils are cooking, roast the peppers until they are evenly charred. Then put in a covered bowl to steam for about 10 minutes. Remove the skins, split open and remove veins and seeds. Cut into squares.

3) Prepare the Lemon Vinaigrette and fold it into the warm lentils. Add the mint, herbs and most of the peppers. Taste and season.Taste again just before serving and add a little more vinegar to brighten the flavours.

4) Crumble the feta cheese and gently stir it into the lentils. Garnish with the remaining peppers and drizzle some olive oil over the surface.Serve with hard boiled eggs, olives, tomatoes and lettuce.