Mediterranean Lentil Salad

I like this salad chilled and served on a bed of lettuce.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  cup brown lentils or 1  cup green lentil
• 4  cups water
• 2  bay leaves
• 1⁄2 teaspoon dried thyme
• 2  cloves garlic, minced
• 1⁄3 cup sun-dried tomato (not packed in oil)
•  boiling water
• 1⁄2 cup  diced celery
• 1⁄2 cup  diced red bell pepper
• 1⁄4 cup  minced red onion
• 1⁄2 cup  chopped fresh parsley

• Dressing

• 1⁄3 cup olive oil
• 3  tablespoons red wine vinegar
• 1  teaspoon ground fennel
• 1  teaspoon Dijon mustard
•  salt and pepper

Directions

1. Rinse the lentils thoroughly.
2. Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.
3. Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.
4. In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.
5. In a large bowl, add the celery, bell peppers, onions, and parsley.
6. In another smaller bowl, whisk together the dressing ingredients until smooth.
7. When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.
8. Drain the lentils, discarding the bay leaves.
9. Add the lentils and dressing to the vegetables; toss to coat.
10. Serve immediately or cover, chill and serve later.