1 bay leaf
3 Tbs olive oil
2 Tbs red wine vinegar
2 cloves garlic, minced
2 tsp Dijon mustard
1/2 tsp dried dill
3 celery stalks, finely diced
1 cup peeled and diced cucumber
1/3 cup finely diced fennel bulb
1/2 cup frozen corn, thawed
1/2 cup diced white onion
1) Bring lentils, bay leaf and 3 cups water to a boil in saucepan. Reduce heat to medium-low, cover and simmer 20 minutes, or until lentils are tender. Drain, remove bay leaf and cool.
2) Whisk together oil, vinegar, garlic, mustard and dill in bowl. Stir in lentils, celery, cucumber, fennel, corn and onion. Season with salt and pepper, if desired.
Review: I omitted the cucumber, fennel and onion since I don't like those things. I added one zucchini, diced. I also used canned lentils which seriously shaved time off the preparation of the dish and made it easier to have a cool salad. Mmm, this was good.
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