Lentil Salad With Mustard Vinaigrette

• 2 cups french green lentils, rinsed
• 4 cups water (or stock)
• 1 veggie bouillon cube
• 1 bay leaf
• 2 carrots, cut into 1/4-inch dice
• 1 celery, cut into 1/4-inch dice
• 1 beet, cooked & finely diced (optional)
• 1/2 onion, finely diced
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1/2 cup raisins (optional)
• 2 -4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon mustard seeds (optional)
• 1 sprig fresh thyme
• 1/2 teaspoon garlic powder

1. Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
2. Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
3. Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
4. Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.

green lentils, water, veggie bouillon cube, bay leaf, carrots, celery, beet, onion, green onions, garlic, raisins, red wine vinegar, mustard, mustard seeds, thyme, garlic powder

Taken from www.food.com/recipe/lentil-salad-with-mustard-vinaigrette-525705 (may not work)