Lentil Salad

Ingredients:
1 pound brown or green lentils (1 bag)
1 small white onion, peeled and halved
2 large garlic cloves
1 bay leaf
1 tsp kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
3-4 tbsp dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 bunch chopped fresh curly parsley leaves
1 tsp finely chopped fresh thyme leaves (dried permissible if necessary)
6-8 slices thick-sliced bacon, cooked and chopped

Equipment:
1 large pot with lid
1 strainer

Directions:
**Recipe adapted from Alton Brown's Lentil Salad Recipe
Pick over the lentils, rinse and drain.  Place the lentils along with the onion, garlic, bay leaf, salt and black pepper into a large pot and cover with water by 2 to 3 inches.  Place over high heat and bring just to a rolling boil.  Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes.  Drain any remaining liquid and discard the onion, garlic, bay leaf.

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl.  Add the warm lentils and bacon and stir to combine.  Serve warm.

Servings:
6-8