1 package of Biologique *Organic* French Lentils
1 Bay leaf
1 bunch Fresh Mint,
1/4 cup Fresh Parsley
2 cloves Garlic minced
1 large Shallot minced
2 Red Peppers
EVOO, Sherry Vinegar, Dijon Mustard
Step 1. Cook lentils according to directions, approx 20 minutes, taste to make sure they do not get mushy. While the lentils cook, prepare the peppers by washing and roasting them under broiler turning until all sides are charred. Remove and let cool. Remove, stem, seeds, and blackened skins. Cut into thin short strips. Save juice from the pan and add to the lentils not the vinaigrette.
Step 2. For Vinaigrette; mix 6 Tbs. Sherry Vinegar w a 1/2 tsp. salt, whisk in 1/4 tsp Dijon, add shallot, garlic, add 1/4 cup EVOO and whisk together. Mix in the mint and parsley.
Blend the lentils with dressing, and garnish the top with edible flowers, parsley and mint. Add more salt or EVOO if needed.
This dish evokes memories of a time we stayed in the countryside of France, in the Loire Valley. We won this trip in an auction item for our children’s school. I shopped at the Farmer’s Market and made this dish and served with fresh organic Fingerling Potatoes, and the taste of the Roasted Potatoes were pale in comparison to the ones grown in California. Shows you how important soil is for growing! If you want to here more about the Chateau we stayed at, please ask below, you must go! It’s the best way to experience the beauty of France. 
This dish is great for parties of any kind. Serve with a beautiful Salad, roasted potatoes, and artichokes for a beautiful meal. Save any leftovers for stuffing avocados or lettuce wraps.