LABOR DAY LENTILS

Labor Day Collection-A great leftover for brown-bag lunches.

1/2 pound brown lentils, rinsed
3 garlic cloves, minced
2 bay leaves
1 red bell pepper,chopped into 1/2-inch pieces
1 yellow bell pepper,chopped into 1/2-inch pieces
1/2 cup chopped tomato
1/2 cup diced carrot

1/3 cup crumbled reduced-fat feta cheese
1/4 cup thinly sliced kalamata olives
1/4 cup diced red onion
1/4 cup chopped fresh flat-leafed parsley
1/4 cup red wine vinegar
2 TB extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Place lentils,garlic and bay leaves in a large saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low,cover, and simmer until lentils are tender, 30-40 minutes. Drain. Discard bay leaves. Transfer to a bowl.

2. Add red and yellow bell peppers, tomato, carrot, feta, olives, red onion and parsley to lentils. Toss to combine.

3. In a separate bowl, whisk together vinegar, oil, salt and black pepper. Pour over lentil mixture and toss.

Serves 6

(Source: American Profile-James Killeen, Pasedena, California & photo also)