Deborah Madison's Lentil Salad

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Los Angeles Times

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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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