Mediterranean Lentil Salad

• 1 cup brown lentils or 1 cup green lentil
• 4 cups water
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 2 cloves garlic, minced
• 1/3 cup sun-dried tomato (not packed in oil)
• boiling water
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/4 cup minced red onion
• 1/2 cup chopped fresh parsley
• Dressing
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel
• 1 teaspoon Dijon mustard
• salt and pepper

1. Rinse the lentils thoroughly.
2. Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
3. Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
4. In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
5. In a large bowl, add the celery, bell peppers, onions, and parsley.
6. In another smaller bowl, whisk together the dressing ingredients until smooth.
7. When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
8. Drain the lentils, discarding the bay leaves.
9. Add the lentils and dressing to the vegetables; toss to coat.
10. Serve immediately or cover, chill and serve later.

brown lentils, water, bay leaves, thyme, garlic, tomato, boiling water, celery, red bell pepper, red onion, parsley, dressing, olive oil, red wine vinegar, ground fennel, mustard, salt

Taken from www.food.com/recipe/mediterranean-lentil-salad-58235 (may not work)