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.
Serve warm.

Posted by Claire Luchetta