Joanne Weir's Lentil and Red Pepper Salad with Mint, and Feta

Ingredients

• 1 cup dried lentils, preferably Green French Lentils de Puy
• 3 bay leaves
• 4 large cloves garlic
• 1/4 tsp. dried oregano
• 1 red onion, chopped into pieces about 1/4 inch
• 1 red bell pepper, chopped into pieces about 1/4 inch
• 5 T finely chopped mint
• Salt and fresh ground black pepper to taste
• 6 oz. Feta cheese, crumbled
• 6 T good quality olive oil
• 6 T red wine vinegar
• 2 T fresh squeezed lime juice
• 1/2 tsp. ground cumin
• 1 tsp. finely minced garlic

Directions

1. Rinse the lentils, sorting through them as you go to remove any small debris or damaged bits. Transfer them to a pan and add enough water to sit several inches above the lentils, then stir in the bay leaves, garlic, and oregano and bring everything to a boil.
2. Turn the heat down and cook at a gentle simmer for 20-25 minutes, just until the lentils are tender but still pleasantly firm and a little chewy. Drain them thoroughly and set them aside to cool.
3. In a separate bowl, whisk the dressing ingredients together, then add salt and freshly ground black pepper to taste.
4. As the lentils cool, chop the onion and red bell pepper.
5. Spoon the cooled lentils into a bowl, add the red onion and red pepper, and fold in the dressing gently so the lentils stay intact.
6. Taste the salad and adjust with more salt, pepper, or vinegar if you’d like.
7. Leave the salad at room temperature to marinate for 20 minutes.
8. Right before serving, chop the mint and stir it into the salad. Scatter the crumbled feta over the top and serve.