Lemon Lentil Salad

• 5 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 2 teaspoons red wine vinegar
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced
• 3 cups water
• 1 cup dried lentils, rinsed
• 1 bay leaf
• 1 large tomato, diced
• 1/2 cup minced fresh parsley
• 2 to 3 green onions, sliced

1. In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
2. In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.

olive oil, lemon juice, red wine vinegar, sugar, mustard, thyme, salt, pepper, garlic, water, dried lentils, bay leaf, tomato, parsley, green onions

Taken from www.tasteofhome.com/recipes/lemon-lentil-salad/ (may not work)