Magda's Colorful Lentil Salad

Ingredients:
- 34 cup lentils
- 12 small onion, diced
- 1 garlic clove, minced
- 1 medium carrot, grated
- 1 small tomatoes, diced
- 14 cup roasted red pepper, diced
- 12 cup frozen corn
- 2 tablespoons olive oil
- 12 teaspoon sesame oil
- 1 tablespoon red wine vinegar
- 12 teaspoon thyme, dried
- 12 teaspoon cumin, ground
- salt, to taste
- pepper, to taste
- fresh cilantro, chopped
- 12 cup feta cheese

Directions:
- Rinse lentils.
- Cook lentils in lots of water until tender but not mushy.
- Drain and rinse briefly in cold water.
- Combine the lentils and vegetables.
- Mix gently to combine.
- In a small bowl, combine the oils, vinegar and seasonings.
- Add to vegetables and mix gently.
- Add crumbled feta cheese.
- Refrigerate for a minimum of one hour and up to 24 hours to allow flavors to combine.