This is a French inspired lentil salad. It is great warm or cold. It is also great served on its own, or over a bed of rice or salad greens. This dish is quick, easy, nutritious, vegan, gluten-free, inexpensive and great for lunch or dinner.
To make this #dinnerdoneby9am I fully assemble the salad in the morning, refrigerate all day, then serve at room temperature, or heat, if desired.
Place lentils in a medium pot and cover with water by 2-3 inches. Add 1 tsp salt, bay leaf, red pepper flakes and 3 cloves of garlic- peeled but left whole. Bring to a boil, cover and simmer for 20-25 minutes, until lentils are tender. While lentils are cooking whisk together remaining tsp of salt, clove of garlic- minced, vinegar, olive oil, Dijon, Italian seasoning and pepper. toss drained lentils with vinaigrette and serve immediately or chill until serving.
