Deborah Madisons Lentil Salad

Ingredients

• 1 1/2 cups small French lentils (Puy or brown), rinsed
• 1 medium carrot, peeled and diced into 1/8 inch cubes
• 1/2 small onion, finely diced
• 1 bay leaf
• 1 clove garlic, finely chopped
• 1/2 teaspoon salt
• 2 medium red bell peppers
• 2 teaspoons chopped mint
• 1 tablespoon chopped parsley
• 1 tablespoon chopped marjoram
• 1 tablespoon chopped thyme
• 8 ounces feta cheese, divided
• Freshly ground pepper
• Red wine vinegar
• Good quality olive oil

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