Grilled Pepper and Lentil Salad

from Cooking Light

1 red bell pepper, quartered and seeded
1 green bell pepper, same
1 yellow bell pepper, same
Cooking spray
1 1/8 t salt, divided
1/2 t freshly ground black pepper, divided
1 1/2 cups dried lentils (abou 3/4 pound)
1 small onion, peeled and halved
1 bay leaf
2/3 cup chopped plum tomato
1/2 cup chopped green onions
1/3 cup cilantro leaves
1/3 cup fresh lime juice
1/4 cup chopped pitted kalamata olives
3 T EVOO
1 t fennel pollen

1. Preheat grill to high
2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 min; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 t salt and 1/4 t freshly ground black pepper. Place peppers in a large bowl.
3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 in above lentils; add onion and bay leaf. Bring to boil. Cover, reduce heat, and simmer 20 min or until lentils are just tender. Drain lentils. Discard onion halves and leaf. Add lentils to bell peppers. Add remaining 5/8 t salt, remaining 1/4 t black pepper, tomato, and remaining ingredients to lentil mixtrue; stir well.

Yield: 6 servings.