Ingredients

• 1 1/4 cups lentils (about 8 ounces)
• 20 small cherry tomatoes, halved
• 1 cup chopped red onion
• 1/2 cup chopped trimmed radishes
• 1/2 cup chopped fresh parsley
• 1/3 cup chopped pitted brine-cured black olive (such as Kalamata)
• 3 tablespoons drained capers
• 8 tablespoons (about) olive oil
• 1 yellow bell pepper, chopped
• 3 tablespoons fresh lemon juice
• 8 ounces feta cheese, crumbled
• Chopped hard-boiled eggs

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Instructions

1. Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes, onion, radishes, parsley, olives and capers.
2. Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pepper. Sauté until just tender, about 5 minutes. Using slotted spoon, transfer to bowl with lentil mixture. Pour oil from skillet into measuring cup. Add enough additional oil to measure 1/2 cup. Whisk in lemon juice. Season with salt and pepper. Add dressing to salad; toss to coat. Mix in feta. Transfer salad to serving bowl or platter. Garnish with chopped hard-boiled eggs.