Green Lentil Salad
1 pound imported French green or brown lentils
1 medium onion, halved and stuck with 2 cloves
1 garlic clove, peeled
1 bay leaf
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Freshly ground black pepper
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1 inch. Cover and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed.
Discard onion, garlic and bay leaf and drain any excess liquid. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss.
Before serving, season with pepper and additional salt, if necessary. Serve warm.