Lentil Salad

1 cup dried lentils
2 bay leaves
1 tbls diced garlic, jar or fresh
1 cinnamon stick(optional)
1/4 teaspoon sea salt (used during the cooking of the lentils)
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 medium red bell pepper, seeded and finely diced
1 large tomato, fresh and diced
1 small cucumber, diced
1/4 cup green olives, sliced
1/4 cup black olives, sliced
1/2 tsp liquid mint (optional)
3 tablespoons dried parsley
optional add feta or goat cheese

Rinse the lentils well and place in a saucepan with bay leaves, garlic, oregano and cinnamon stick. Cover with water or broth by 2 inches and a generous pinch of sea salt. Bring to a boil, reduce the heat to low, add the sea salt and simmer until the lentils are tender, 20-25 minutes. Drain. In a small bowl whisk together the olive oil, vinegar, lemon juice, cumin and salt in a small bowl. Toss the vinaigrette with the lentils, red bell pepper, cucumbers, olives, feta/goat cheese if using, mint and parsley in a mixing bowl. Transfer to a large serving bowl or individual plates and serve at room temperature.
****because I made this at supper time, I rinsed my lentils with cool water just a smidge so the fresh vegies would keep their shape and flavor****