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Lentil Salad with Green Olives, Roasted Red Florina Peppers, and Herbs

• pound/450 g Greek lentils, or any small green or brown lentils
• 2 bay leaves
• 1 cup Greek roasted red Florina peppers, drained and chopped
• 1 cup green olives or green olives stuffed with pimentos, chopped
• Greek sea salt and black pepper to taste
• ½ cup extra virgin Greek olive oil
• 3 – 4 tablespoons Greek balsamic or Oxymelo (vinegar with honey)
• 1/3 cup chopped fresh parsley (optional)
• 3 tablespoons chopped fresh dill (optional) or
• 1 tablespoon dried Greek oregano or mint (optional)

1. Rinse and drain the lentils. Place in a large pot with the bay leaves and bring to a boil. Reduce heat to low and simmer, skimming the foam off the top, until the lentils are al dente, about 25 minutes. Remove, drain and rinse.
2. In a large mixing bowl, combine the lentils with the chopped olives and Florina peppers, olive oil, vinegar, and optional herbs. Serve warm, at room temperature or cold.