French Lentil Salad
2 cups green lentils
1 bay leaf
2 sprigs fresh thyme
1 onion, finely diced
1 carrot, finely diced
1 celery stick or fennel bulb, finely diced
1/2 cup olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 shallot, finely minced
Sea salt and freshly ground black pepper
Cover lentils with 6 cups water.
Add a bay leaf and fresh thyme and simmer until tender, about 45 minutes. Meanwhile, sauté onion, carrot, and celery stick in 1/4 cup olive oil.
Make a vinaigrette by whisking together 1/4 cup olive, red wine vinegar, Dijon mustard, and minced shallot.
Toss the warm lentils with the vinaigrette, add the sautéed veggies, and toss well to combine.
Season well with sea salt and pepper.
Serve the salad warm or at room temperature, with everything from leftover roast chicken to a crusty baguette.
Makes 8 servings