Lentil Salad with Carrots, Yellow Tomatoes, and Bell Peppers

2 bay leaves

2 cloves garlic, minced

1 yellow bell pepper, cored, seeded and diced into 1/2-inch pieces

1 red bell pepper, cored, seeded and diced into 1/2-inch pieces

1/2 cup diced carrot

1/2 cup chopped yellow or beefsteak tomato

1/3 cup crumbled reduced-fat feta

1/4 cup thinly sliced kalamata olives

1/4 cup diced red onion

1/4 cup fresh chopped parsley

1/4 cup red wine vinegar

2 tbsp olive oil

3/4 tsp salt

1/4 tsp freshly ground black pepper