Lentil Salad with Roasted Peppers and Feta Cheese

1½ cups small French lentils
1 medium carrot, peeled and diced
1/2 small onion, finely diced
1 bay leaf
1 clove garlic, finely chopped
1/2 tsp salt
8 oz roasted red peppers, chopped
3 Tbsp chopped parsley
1 Tbsp fresh thyme
Freshly ground pepper
8 oz feta cheese
Aunt Vera's Italian Red Wine Vinegar to taste
Lemon vinaigrette (see recipe)

Rinse the lentils, cover them with 5 cups water and bring them to a boil with carrot, onion, bay leaf, garlic, and salt. Simmer about 20-25 minutes until tender but firm. Drain the lentils well. Prepare the vinaigrette and fold into warm lentils. Add fresh herbs, pepper, and roasted red peppers. Taste just before serving and add vinegar to taste. Crumble the feta cheese, and gently stir into lentils.

Makes 8 servings

Allergy Warning: Contains milk