Lentil Salad

Bahan-bahan

Lentil Salad yield: 3 quarts

3 cups lentils

8 cups water

2 tsp. garlic

3 bay leaves

1 red onion, diced and sauteed

1 cup olive oil

¼ cup red wine vinegar

1 ½ tsp. salt

2 Tbsp. dijon mustard

½ tsp. black pepper

1 tsp. ground fennel seeds

1 cup parsley

1 stem fresh rosemary

1 Tbsp. fresh thyme

1. Bring water, garlic, and bay leaves to a boil.

2. Add lentils; return to boil, then lower heat.

3. Simmer uncovered until tender.

4. Toss with dressing while still warm.