French-Style Warm Lentil Salad

(recipe from Epicurious.com)

1 cup French green (also known as "Puy") lentils
3 cups water
1 bay leaf
1/2 tsp. salt, divided
1 small onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 medium garlic cloves, minced
1 tsp. finely chopped fresh thyme (I used dried)
5 Tbsp. olive oil, divided
2 Tbsp. plus 1/2 tsp. red wine vinegar
1/2 Tbsp. Dijon mustard
2 Tbsp. finely chopped Italian parsley

In a medium saucepan, bring the lentils, water, and bay leaf to a boil over medium-high heat.  Reduce the heat and simmer, covered, until almost tender, about 15 minutes.  Stir in 1/4 tsp. salt, and then simmer, covered, for another 3 to 5 minutes, until tender but not falling apart.

While the lentils simmer, warm 1 Tbsp. of the oil in a 12-inch skillet over medium-low heat.  Add the onion, carrots, celery, garlic, thyme, and 1/8 tsp. salt, and cook, stirring occasionally, until the vegetables are just softened, about 7 to 9 minutes.

Meanwhile, make the vinaigrette.  In a small bowl, whisk together 2 Tbsp. vinegar, mustard, and remaining 1/8 tsp. salt.  Add the remaining 4 Tbsp. olive oil, and whisk to emulsify.

When the lentils are ready, drain them in a colander and discard the bay leaf.  Dump them into the skillet with the vegetables, and add the vinaigrette.  Cook over low heat, stirring gently, until heated through.  Stir in the remaining 1/2 tsp. vinegar, and serve warm, with salt and parsley for sprinkling.

4 side-dish servings

(Delicious!  Simple to make!  Yum!)