Lentil Salad With Frankfurters

• 8 cups water
• 1 pound dried lentils
• 4 carrots, scraped and diced (1 1/4 cups)
• 1 rib celery, diced ( 1/2 cup)
• 1 bay leaf
• Salt to taste if desired
• 4 frankfurters, sliced on a diagonal (2 cups)
• 1 tablespoon plus 1 cup corn oil
• 1 cup chopped onion
• 1 clove garlic, chopped (2 teaspoons)
• 1 tablespoon Dijon-style mustard
• 1/4 cup red-wine vinegar
• 1 cup chopped parsley
• Freshly ground pepper to taste

1. Put water in a large saucepan.
2. Wash lentils in a colander and add to pan.
3. Then add carrots, celery, bay leaf and pinch of salt, and simmer, covered, 30 minutes.
4. When lentils are cooked, drain the vegetables and put in a bowl.
5. Remove bay leaf.
6. Saute frankfurters in 1 tablespoon oil 1 minute.
7. Add frankfurters to lentils, along with onion and garlic.
8. Put mustard, vinegar and remaining 1 cup oil in a bowl.
9. Mix with a fork or whisk.
10. Add parsley, salt and pepper to taste.
11. Pour this dressing over lentils and mix.
12. Serve lukewarm or cold.

water, lentils, carrots, celery, bay leaf, salt, frankfurters, corn oil, onion, clove garlic, mustard, redwine vinegar, parsley, freshly ground pepper

Taken from cooking.nytimes.com/recipes/2940 (may not work)