Lentil Salad with Mustard Vinaigrette

• 1 cup green lentils or lentils from Puy
• 1 teaspoon salt, plus more to taste
• 1 stalk celery with leaves, cut into 1/2-inch dice
• 1 onion, quartered, plus 1/2 onion, diced
• 1 clove garlic
• 1 bay leaf
• 2 teaspoons fresh thyme, or 1 teaspoon dried thyme
• 1 teaspoon Dijon mustard
• 1 tablespoon red-wine vinegar
• 2 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste
• 1 bunch of fresh parsley, finely chopped

1. Rinse the lentils, and discard any pebbles you may find.
2. Put the lentils in a saucepan with water to cover.
3. Set the sauce-pan over medium heat, and bring to a boil.
4. Add the teaspoon of salt, the celery, quartered onion, garlic, bay leaf, and 1 teaspoon of the fresh thyme.
5. Simmer the lentils, uncovered, for about 20 minutes, or until al dente.
6. (Cooking time for lentils can vary greatly.)
7. When cool enough to handle, fish out the celery, onion, and bay leaf, and discard.
8. Whisk together, in a salad bowl, the mustard, vinegar, oil, salt, and freshly ground pepper to taste.
9. Drain the lentils while warm, and put them in the bowl with the vinaigrette.
10. Toss with the diced onion, parsley, and remaining teaspoon of thyme.

green lentils, salt, celery, onion, clove garlic, bay leaf, fresh thyme, mustard, redwine vinegar, extravirgin olive oil, freshly ground pepper, parsley

Taken from www.epicurious.com/recipes/food/views/lentil-salad-with-mustard-vinaigrette-373961 (may not work)