Pella — 8 ounce brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper, chopped into 1/2-inch pieces
1 yellow bell pepper, chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot
1/3 cup crumbled reduced-fat feta
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leaf parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teapoon black pepper
1. Place lentils, garlic and bay leaves into a large sauce pan. Add water to cover and bring to a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, 20 to 30 minutes. Drain. Discard bay leaves. Transfer to a bowl.
2. Add red and yellow peppers, tomato, carrot, feta, olives, onion and parsley. Toss to combine.
3. In seperate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.