This French lentil salad is delicious whether served hot, cold, or at room temperature, and the leftovers will last for a few days in the fridge.
This recipe is courtesy of Eat Your Greens.
Place the water, lentils, and bay leaf in a saucepan set over high heat, and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 10 minutes. Add 1 teaspoon salt, and continue simmering for 10 more minutes, until the lentils are tender.
While the lentils are cooking, warm 1 tablespoon of olive oil in a large sauté pan, set over medium-low heat. Add the celery, carrots, garlic, onion, thyme, and ½ teaspoon salt and cook, stirring occasionally, until onions are soft and translucent, about 5-7 minutes.
In a small bowl, whisk together the vinegar, mustard, and remaining ½ teaspoon of salt. Add the remaining ¼ cup of olive oil in a steady stream, whisking constantly until the vinaigrette is well blended.
When the lentils are cooked, drain them, and discard the bay leaf. Add the lentils and vinaigrette to the pan of cooked vegetables and stir to mix.