Adapted from Epicurious
1/2 lb brown lentils, rinsed
2 bay leaves
2 cloves garlic, minced
2 bell peppers, cored, seeded and diced into 1/2-inch pieces
1/2 cup diced carrot
1/2 cup chopped tomato
1/3 cup crumbled feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced onion
1/4 cup fresh chopped parsley
1/4 cup red wine vinegar
2 tbsp olive oil
3/4 tsp salt
1/4 tsp freshly ground black pepper
Place 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 to 40 minutes, until lentils are tender. Drain, discarding bay leaves. Transfer to a bowl. Add peppers, carrot, tomato, feta, olives, onion, and parsley. Toss to combine. In a separate bowl, whisk together vinegar, oil, salt, and black pepper. Pour over lentil mixture and toss.