Mediterranean Lentil Salad

Here's another easy, healthy, and filling dish from the cookbook Moosewood Restaurant Cooks at Home by the Moosewood Collective.  Make this in advance, and you have an easy lunch to take to work that won't require you to stand in line for the microwave.

Ingredients:
salad -
1 c. brown or green lentils (I like using the tiny black French lentils.)
4 c. water
2 bay leaves
1 t. fresh thyme or 1/2 t. dried thyme
2 garlic cloves, peeled
1/3 c. sun-dried tomatoes (not packed in oil), chopped
boiling water
1/2 c. diced celery
1/2 c. diced yellow bell pepper
1/4 c. minced red onion

dressing -
1/3 c. extra virgin olive oil
3 T. red wine vinegar
salt and freshly-ground black pepper

Method:
Rinse the lentils.  In a medium saucepan, bring the lentils, water, bay leaves, thyme, and garlic to a boil.  Reduce the heat, and simmer until the lentils are tender, about 20 minutes, stirring occasionally.

While the lentils simmer, cover the sun-dried tomatoes with boiling water in a heatproof bowl, soak for 2 minutes or until the tomatoes have softened but remain slightly chewy, and then drain.  Combine the tomatoes, celery, bell pepper, and onion in a large bowl.

In a separate bowl, whisk the dressing ingredients together.  (Alternatively, shake them together in a jar.)

Drain the lentils and discard the bay leaves.  Remove the garlic, mash it with a fork, and mix it back into the lentils.  Toss the lentils with the vegetables and dressing, and adjust the seasonings if necessary.  Serve immediately or chill to serve later.  Serves 4.

Serving Notes:  We served this with washed baby lettuces, Kalamata olives, tomatoes, and crackers for a refreshing, light meal.