Grilled Peppers and Lentil Salad

Ingredients

• 1  bay leaf 
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup cilantro leaves 
• 0.8 pound lentils dried
• 1 teaspoon fennel pollen 
• 1  bell pepper green seeded quartered
• 0.5 cup green onions chopped
• 0.3 cup kalamata olives pitted chopped
• 0.3 cup juice of lime fresh
• 3 tablespoons olive oil extra-virgin
• 1 small onion peeled halved
• 0.7 cup plum tomatoes chopped
• 1  bell pepper red seeded quartered
• 1.1 teaspoons salt divided
• 1  bell pepper yellow seeded quartered

Equipment

• bowl
• frying pan
• sauce pan
• grill
• ziploc bags

Directions

1. Preheat grill to high heat.
2. Lightly coat bell pepper pieces with cooking spray.
3. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened.
4. Place bell pepper pieces in a zip-top plastic bag; seal.
5. Let stand 15 minutes; peel and chop bell peppers. Discard skins.
6. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
7. Place bell peppers in a large bowl.
8. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender.
9. Drain lentils. Discard onion halves and bay leaf.
10. Add lentils to bell peppers.
11. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.