Lentil Salad

Ingredients:

1.4L water (6 cups)
1 tsp salt
200g lentils (1 cup)
470ml chicken broth (2 cups)
25g garlic cloves, lightly crushed and peeled
1 bay leaf
56g olive oil
43g white wine vinegar
black pepper, ground
40g red onion, finely diced (¼ onion)
1 medium red bell pepper, finely diced
85g Bulgarian feta, crumbled (¾ cup)
70g pitted kalamata olives, chopped coarse (½ cup)
½ cup fresh mint, minced
salt and pepper

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1. Pour 350g of water into a small saucepan, add 1 tsp salt, bring to a boil.

2. While water comes to a boil, spread lentils onto a cookie sheet and check for any stones. Transfer lentils to 1.5L bowl and add 570g of cold refrigerator water. When water comes to a boil, remove from heat and pour into bowl with lentils. Allow lentils to soak for 1 hour, water temp should be around 43°C (110° F). (Drained lentils can be refrigerated for up to 2 days before cooking.)

3. Fifteen minutes before the lentils finish soaking, adjust the oven rack to middle position and heat oven to 163°C (325° F). In a 3L french oven (or ovenproof saucepan with lid), combine 470g water, chicken broth, garlic, bay leaf, and ½ teaspoon salt. Bring to medium low heat over stove top until lentils finish soaking.

4. Drain lentils, add to french oven, cover, transfer to oven and bake until lentils are tender but remain intact, 40 minutes to 1 hour. Do not clean colander

5. While lentils bake, combine olive oil, vinegar, and ⅛ tsp ground black pepper in previous 1.5L bowl. Finish prepping remaining ingredients and set aside.

6. When lentils finish baking, drain in colander, remove garlic cloves and bay leaf. Whisk oil and vinegar mixture, add warm lentils and toss to coat. Add onion, bell pepper, half of feta, half of olives, and half of mint. Toss to combine, adjust salt and pepper to taste. Garnish with remaining halves of feta, olives and mint.

Notes:
Serves 4-6