Bay leaf stirs the senses

2. To prepare the skewers, alternate paired meat cubes and bay leaves with the pieces of pepper, tomatoes and onion wedges. (You can put a couple of sacrificial lamb chunks at one of the ends so the cook can easily taste-test for doneness.) Lightly brush the prepared skewers with olive oil, and season each large skewer with one-half teaspoon salt and a pinch of pepper.

3. Grill each skewer over a medium-hot grill or broil for 5 minutes, then turn over and cook the other side an additional 5 minutes, or to desired doneness. Remove and allow the meat to rest for a few minutes. Serve with more sea salt, pepper and generous wedges of fresh lemon.

Each serving: 255 calories; 22 grams protein; 10 grams carbohydrates; 2 grams fiber; 14 grams fat; 4 grams saturated fat; 67 mg. cholesterol; 1,217 mg. sodium.

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Deborah Madison's lentil salad

Total time: 40 minutes

Servings: 6

Note: From "The Greens Cookbook." Puy lentils are at Whole Foods markets, Nicole's Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer's Market. Brown lentils are at Trader Joe's. Make a day ahead; the flavors improve overnight.

Lemon vinaigrette

3 tablespoons lemon juice, or more to taste

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

Pinch cayenne pepper

1 clove garlic, minced

1/4 teaspoon sea salt

6 tablespoons olive oil , or more to taste

1. In a small bowl, combine the lemon juice and zest, the paprika, cayenne, garlic and salt. Whisk in the olive oil. The dressing should be tart. Taste and adjust seasoning, oil and lemon juice.

Assembly

1 1/2 cups small French lentils (Puy or brown), rinsed

1 medium carrot, peeled and diced into 1/8 inch cubes

1/2 small onion, finely diced

1 bay leaf

1 clove garlic, finely chopped

1/2 teaspoon salt

2 medium red bell peppers

2 teaspoons chopped mint

1 tablespoon chopped parsley

1 tablespoon chopped marjoram

1 tablespoon chopped thyme

8 ounces feta cheese, divided

Freshly ground pepper

Red wine vinegar

Good quality olive oil

1. In a medium saucepan combine the lentils, carrot, onion, bay leaf, garlic and salt. Add enough water to cover and simmer until tender, 20 to 25 minutes.

2. While the lentils are cooking, roast the peppers until charred on all sides. Cool and peel the charred skins. Core, seed and dice the peppers into quarter-inch squares.

3. Drain the lentils into a bowl, reserving the liquid if you wish.

4. Fold the vinaigrette into the warm lentils, followed by most of the red peppers, the parsley, marjoram and thyme. Crumble half the feta and stir it into the salad.

5. Taste and adjust the seasoning, adding pepper and red wine vinegar to taste. Garnish with the remaining red pepper, crumbled feta and a drizzle of olive oil.

Each serving: 402 calories; 19 grams protein; 35 grams carbohydrates; 12 grams fiber; 22 grams fat; 8 grams saturated fat; 34 mg. cholesterol; 724 mg. sodium.

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Online recipe

Bay leaf bonus: White beans (for salads and soups) at latimes.com/food.