Pierre Franey - Recipes - Lentil Salad

Ingredients

• 8 cups water
• 1 pound dried lentils, washed in a colander and picked over
• 1 cup finely diced carrots
• 1 bay leaf
• 3 sprigs fresh thyme or 1 teaspoon dried
• Salt and freshly ground pepper to taste
• 1 tablespoon Dijon mustard
• ¾ cup olive oil
• ¼ cup red wine vinegar
• 1 cup finely chopped onions
• 4 tablespoons finely chopped chives or parsley