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In a saucepan combine the lentils, the water and the bay leaf. Bring the water to a boil and simmer until the lentils are just tender. Drain the lentils in a sieve, remove the bay leaf.
During the cooking time of the lentils, make Dijon
Vinaigrette II (click here fore recipe) in a large bowl, add onion, garlic and herbs. Add the lentils.
Posted by Claire Luchetta
Nutritional Info Per Serving: N/A