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Mediterranean Lentil Salad, from “Moosewood Restaurant Cooks at Home” 1994

Serves 4.

Ingredients:

• 1 cup brown or green lentils
• 4 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme or 1/2 teaspoon dried
• 2 garlic cloves, peeled

• 1/3 cup sun-dried tomatoes (not packed in oil)
• Boiling water
• 1/2 cup diced red or yellow bell pepper
• 1/4 minced red onion
• 1/2 cup chopped fresh parsley

Dressing:

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel or dried tarragon
• 1 rounded teaspoon Dijon mustard
• Salt and freshly ground black pepper to taste
• Chopped Kalamata olives
• Feta or goat cheese crumbles
• (Tomato wedges)