Feta and Puy Lentil Salad 200 g feta cheese 300 g Puy lentils juice of one large lemon 3 cloves garlic, fattened but not peeled 4-5 tbsp extra virgin olive oil 2 bay leaves bunch of fresh mint, chopped Break up the feta and let it sit in the lemon juice and half the olive oil. Tip the lentils in a large saucepan of water, add the garlic and the bay leaves and cook for 20-25 minutes or until tender. They must not be soft. Drain the lentils, discard the bay leaves and pour the remaining olive oil over them while they are still warm. Season with black pepper. Add the marinated feta and sprinkle over with the fresh chopped mint. This was recipe provided by college, if I cook lentils I add some rosted carrots with cumin…