Rinse and drain the lentils. Place in a large pot with the bay leaves and bring to a boil. Reduce heat to low and simmer, skimming the foam off the top, until the lentils are al dente, about 25 minutes. Remove, drain and rinse.
In a large mixing bowl, combine the lentils with the chopped olives and Florina peppers, olive oil, vinegar, and optional herbs. Serve warm, at room temperature or cold.