Cook 1 cup lentils in 4 cups of water, 1 and 1/2 teaspoon salt and 1 bay leaf. Drain and chill.
Add: 1 cup of each diced green and red peppers, diced tomatoes, 5oz. of havarti cheese (diced small) 1 tbsp. of tyme or oregano.
Dressing: 1/4 cup of olive oil, 2tbsp. wine vinegar or lemon juice, finely minced clove of garlic.
Mix all together and chill to allow flavours to penetrate.
Mary brought this to one of our church pot luck luncheons, and it was terrrific!