Mediterranean Lentil Salad

• brown lentils or 1 cup green lentil↗1 cup
• water↗4 cups
• bay leaves↗2
• dried thyme↗1⁄2 teaspoon
• garlic↗2 cloves

  minced

• sun-dried tomato (not packed in oil)↗1⁄3 cup
• boiling water
• diced celery1⁄2 cup
• diced red bell pepper1⁄2 cup
• minced red onion1⁄4 cup
• chopped fresh parsley1⁄2 cup
• Dressing
• olive oil↗1⁄3 cup
• red wine vinegar↗3 tablespoons
• ground fennel1 teaspoon
• teaspoon Dijon mustard↗1
• salt and pepper

Step-by-step instructions

1. 1

   Rinse the lentils thoroughly.

2. 2

   Add lentils, water, bay leaves, thyme, and garlic to a medium saucepan; bring the mixture to boil.

3. 3

   Lower the heat and simmer, uncovered, for 20 minutes or until lentils are tender, stirring frequently.

4. 4

   In a small bowl, add the sun-dried tomatoes and boiling water to cover; set aside.

5. 5

   In a large bowl, add the celery, bell peppers, onions, and parsley.

6. 6

   In another smaller bowl, whisk together the dressing ingredients until smooth.

7. 7

   When the sun-dried tomatoes are softened, drain them, mince them and add to the vegetables.

8. 8

   Drain the lentils, discarding the bay leaves.

9. 9

   Add the lentils and dressing to the vegetables; toss to coat.

10. 10

    Serve immediately or cover, chill and serve later.