Lentil and Feta Cheese Salad

2 cups/350g/12oz brown lentils
1 bay leaf
? tsp/2.5ml dried basil
2 garlic cloves, crushed stalk celery, finely chopped
1 small onion, chopped
3 tbsp/45ml fresh chives, chopped
1 ? cups/175g/6oz crumbled feta cheese
6 tbsp/90ml/3fl oz virgin olive oil
3 tbsp/45ml wine vinegar
1/8 tsp/large pinch dried oregano
salt and freshly ground black pepper
Serves 6
Put the lentils in a bowl. Add 3 cups/750ml/ 1 ? pts cold water and soak the lentils for 2 hours. Drain.
Put the lentils in a saucepan and add enough cold water to cover them completely. Add the bay leaf, basil and 1 garlic clove. Bring to the boil and simmer, covered, for 20 minutes.
Add the celery and onion. Add enough additional water to cover the lentils. Cover the saucepan and simmer for 10 more minutes.
Drain the lentils, celery and onion and discard the bay leaf and garlic clove. Put the lentils, celery and onion in a serving bowl. Add the chives and feta cheese. Toss.
Put the olive oil, vinegar, oregano, remaining garlic clove, salt and pepper in a jar with a tightly fitting lid. Cover tightly and shake until well blended.
Pour the dressing over the lentil salad and toss. Let the salad stand for 2 hours, tossing occasionally, before serving.