Lentil & Mixed Veggie Salad


1/2 lb lentils, rinsed
2 bay leaves
2 cloves garlic, minced
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 c. shredded carrots
1/2 c. cherry or grape tomatoes, chopped in half
1/3 c. crumbled feta
1/4 c. sliced kalamata olives
1/4 c. diced red onion
1/4 c. fresh basil, chopped
1/4 c. red wine vinegar
2 Tbsp. olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper


Put 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 min.until lentils are tender. Drain & discard bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and basil. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.

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