Add 3 cups of water to 1.5 cups of lentils in a saucepan on the stove. Add 2 bay leaves. Bring to a boil and then cook 25-35 minutes until the lentils are done. Rinse under cold water and drain. Note: you'll want lentils that hold their shape in cooking; look for French lentils or lentils du Puy in the bulk section of your favorite grocer.
While the lentils are cooking, chop vegetables. Note that all vegetables are to be chopped small, so that they are not that much bigger than the lentils. For the vegetables:
- one bell pepper, green or red
- 1/3 cup sun dried tomatoes
- 1/2 cup Kalamata olives, pitted of course
While the lentils are cooking, wash a bunch of parsley, and run it through the food processor until it is chopped very fine.
While the lentils are cooking, make a salad dressing, which is a nice garlicky vinaigrette.
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup water
- 1/4 cup lemon juice
- 2 medium cloves garlic, or more to taste, minced fine
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
Near the end of the lentil cooking time, put on pasta to cook.
Just before serving, dice or crumble some feta and put it into a separate bowl, in the case that you have dinner guests who don't care for feta.
Get a large bowl, and mix the lentils, vegetables, parsley, and dressing together in it.
Very delicious. Serve at room temperature.
Prep time - 45 to 60 minutes.