Crunchy Lentil Walnut Salad - cooking recipe

Ingredients

1 1/2 cups lentils (green or French)
1 bay leaf
salt, to season lentil water
1 cup walnuts, finely chopped
3 stalks green onions, finely chopped
1 tablespoon rice wine vinegar (or red or white)
1 teaspoon Dijon mustard
1 garlic clove, finely minced and mashed with the side of your knife (using a little salt helps)
salt and pepper

Preparation

Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.