INGREDIENTS
2
Bay leaves
1/2 lb
Brown lentils
1/2 cup
Carrot
1/4 cup
Flat-leafed parsley, fresh
3 cloves
Garlic
1
Red bell pepper
1/4 cup
Red onion
1/2 cup
Tomato
1
Yellow bell pepper
1/4 cup
Kalamata olives
1/4 tsp
Black pepper, freshly ground
1/2 tsp
Salt
2 tbsp
Olive oil, extra-virgin
1/4 cup
Red wine vinegar
1/3 cup
Feta, reduced-fat