INGREDIENTS
2
Bay leaves
2
Cucumbers, medium
2 cups
French lentils
2 cloves
Garlic
3/4 cup
Mint, loosely packed fresh
1 cup
Kalamata olives, pitted
1/2 tbsp
Mustard, whole-grain
1/2 tsp
Salt
6 tbsp
Olive oil, extra-virgin
2 tbsp
Sherry vinegar
1 cup
Ricotta or feta cheese