- 5 tablespoons olive oil, divided
- 3 cups water
- 1 cup dried lentils, rinsed
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 teaspoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1 garlic clove, minced
- 1 large tomato, diced
- 10-12 olives, any type, sliced
- 1/3 cup minced fresh parsley
- 2 green onions, diced
- Salt and Pepper, to taste
In a medium saucepan, bring 1 tablespoon olive oil, water, lentils, bay leaf, salt and pepper to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf.
In a small bowl, combine the remaining 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, garlic, salt and pepper; set aside.
Add the tomato, olives, parsley, onions and dressing to the lentils; mix gently. Cover and refrigerate for at least 2 hours for best flavor.
