Warm Lentil Salad

• 1 lb lentils, rinsed and picked over
• 2 unpeeled garlic cloves
• 3 sprigs fresh thyme
• 1 bay leaf
• salt
• 13 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• fresh ground black pepper
• 1 small red onion, finely chopped
• 14 cup chopped fresh flat-leaf parsley

1. Place the lentils in a large pot with cold water to cover by 1 inch.
2. Add in the garlic and herbs.
3. Bring to a simmer and cook 35 minutes.
4. Add salt to taste and cook until the lentils are tender, about 10 minutes more.
5. Drain the lentils and discard herbs and garlic.
6. In a small bowl, whisk the oil, vinegar, mustard, salt and pepper to taste together.
7. Add the lentils, onion, and parsley; mix well.
8. Serve warm or at room temperature.

lentils, garlic, thyme, bay leaf, salt, extravirgin olive oil, red wine vinegar, mustard, fresh ground black pepper, red onion, parsley

Taken from www.food.com/recipe/warm-lentil-salad-476701 (may not work)