Lentil Salad with Red Capsicum, Tomato, Feta & Mint

This is a favorite in our house, served with spiced brown rice scattered with caramalised onions.

1 cup dried lentils, green or puy

3 bay leaves

2 cloves garlic, peeled and roughly chopped

1/2 tsp dried oregano

6 tbsp olive oil

6 tbsp red wine vinegar

1 tsp ground cumin

1 tsp smoked paprika

1 garlic clove, crushed

1 small red onion, finely diced

1 red capsicum, seeded and diced

2 tomatoes, diced

3 tbsp chopped mint

150g feta, crumbled

1 cup Kalamata olives, seeded

Wash lentils and place in a large saucepan with bay leaves, garlic and oregano.

Cover with water by 5cm.

Bring to the boil then turn down heat and simmer uncovered for 30 minutes until tender. Drain and cool. Discard bay leaves and garlic.

Combine oil, vinegar, cumin and paprika to make dressing.

In a large bowl mix together lentils, dressing, garlic, onion and capsicum, sit for 20 minutes. Season to taste with salt and pepper.

To serve, toss lentils with tomato and mint and sprinkle with feta and olives.