Evelyn's Famous Lentil Salad
1 lb green or brown lentils (a little over 2 cups)
1 tsp thyme
4 bay leaves
4 cloves of garlic, peeled but whole

5-6 ribs celery, chopped
3-4 roasted red peppers, diced
6 sun-dried tomatoes, diced (if packed in oil, just dice them; if packed dry, soak in boiling water for a while first to reconstitute)
about 6 oz feta cheese

2/3 cup extra-virgin olive oil
1/2 cup red wine vinegar
2 tbsp dijon or honey mustard
black pepper

Cook lentils with thyme, bay leaves, and garlic in about 8 cups water for 20 minutes or until you like the consistency. Drain. Remove garlic, mash with fork, and stir back into lentils. Remove bay leaves and discard. Add celery, red peppers, tomatoes, and feta. Mix oil, vinegar, mustard, and pepper with a fork for dressing. Amounts are extremely approximate. Just do what feels right.

"Oh, Evelyn, I have some sweet potatoes, and I don't know what to do with them!"