Lentil Salad with Sun Dried Tomatoes and Feta
Place lentils, onion, bay leaf and garlic in a saucepan. Add water to cover lentils by 2 inches. Bring lentils to a boil and then reduce heat to medium and cook until lentils are soft. Drain and spread on pan to cool. Remove bay leaves and onion with cloves. Combine balsamic vinegar, salt and pepper in a small bowl, whisk oils with vinegar mixture. To cooled lentils, add; sun dried tomatoes, onion, celery, fennel, Italian parsley and feta. Taste and adjust seasoning if needed.