Lentil Salad Provencal

Ingredients

• 1 1/2 cups dried lentils, rinsed
• 2 cups water
• 2 cups low-sodium vegetable broth
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 2 bay leaves
• 2 large ripe tomatoes, choppped
• 1/2 cup (finely chopped green or red bell pepper)
• 1/2 cup chopped red onion
• 1/2 cup chopped celery
• 3 tablespoons chopped fresh parsley
• 1 small head romaine lettuce, leaves washed and separated
• 4 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 teaspoon herbes de Provence
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin