Lentil Salad With Mustard Vinaigrette - cooking recipe

Ingredients

2 cups french green lentils, rinsed
4 cups water (or stock)
1 veggie bouillon cube
1 bay leaf
2 carrots, cut into 1/4-inch dice
1 celery, cut into 1/4-inch dice
1 beet, cooked & finely diced (optional)
1/2 onion, finely diced
2 green onions, chopped
2 garlic cloves, minced
1/2 cup raisins (optional)
2 -4 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon mustard seeds (optional)
1 sprig fresh thyme
1/2 teaspoon garlic powder

Preparation

Place lentils, water, veggie bouillon, onion, garlic cloves, thyme, and bay leaf in a pot and bring to a boil. Lower heat and simmer for 20 minutes or until lentils are almost tender. Drain excess water (some is ok) & discard thyme sprig.
Make vinaigrette by combining oil, vinegar, mustard, salt pepper, mustard seeds, and garlic powder. Taste and adjust seasonings-add red pepper flakes or parsley to taste.
Mix diced carrots, beet, celery, raisins and vinaigrette into lentils. Add salt & pepper to taste.
Garnish with green onions, optional fresh parsley, basil, mint, thyme or cilantro.