- FOR THE LENTILS
- 1 cup French green lentils
- 2 or 3 bay leaves
- 3 garlic cloves unpeeled
- 1/2 large white onion
- 1/2 cup olive oil
- water to cover
- FOR THE SALAD
- 1 cup Anaheim Pepper chopped fine
- 1 cup Red Bell Pepper chopped fine
- 1 large shallot chopped fine
- 1 1/2 cups grape tomatoes halved
- 2 tablespoons each of mint chive, and parsley, chopped fine
- FOR THE DRESSING
- 6 tbsp olive oil
- 3 tbsp sherry vinegar
- reduced cooking liquid
- Salt