Mediterranean Lentil Salad    

 From Ellen's kitchen with thanks to the NYT

Ingredients:

Salad:

• 1  1/2 cups brown or green lentils
• 1  bay leaf
• a few thyme sprigs
• salt and pepper
• 1 1/2 lbs tiny new potatoes
• 2 red bell peppers, roasted, skin removed, cut into strips
• 1/2 red onion, cut into slivers, soaked in ice water
• 8 anchovy fillets (optional)
• 1 can tuna, drained (optional)
• 4 hard boiled eggs, quartered
• 2 tbs roughly chopped mint
• 3 tbs roughly chopped parsley
• handful of basil leaves, garnish
• 1 cup Kalamata olives
• 4 oz Feta, crumbled

Dressing:

• 3 tbs red wine vinegar
• 2 cloves garlic, minces
• salt and pepper
• 1/2 cup Extra Virgin olive oil
• Oregano

Cook the lentils:

• Rinse and then use instant pot or put in pan and top with 4 cups of water, bay leaf, thyme, pinch of salt.  
• Bring to boil and then reduce, simmer with lid ajar for 20-25 minutes until tender.  Set aside and bring to room temperature.

Put the potatoes:

• In another saucepan, cover with water and add tbs of salt.  Bring to a boil, reduce to simmer.  Cook about 15 minutes, or until cooked through when probed with paring knife.  Drain and set aside.  Cut into quarters.

Make the vinaigrette:

• by mixing all ingredients.  Set aside.

Assemble salad:

• put lentils, tomatoes, onions, bell pepper, potatoes, and chopped herbs in bowl.  Toss with dressing.  Either serve from there or from platter.  Top with anchovies, olives, feta, eggs, basil and oregano.