1. Rinse and/or soak the lentils as required.
2. Place the lentils, bay leaf, thyme and parsley sprigs and lentils in a saucepan. Cover with boiling water and simmer for 30-45 minutes or until the lentils are tender. Be careful not to over cook.
3. In a salad bowl. Whisk the wine vinegar, onion, dry mustard, salt and pepper together. Add the oil in a thin stream while continuing to whisk.
4. Add the lentils and gently toss with the dressing. Add the chopped fresh parsley and adjust seasonings to preference.
Serve warm or cold.
Calories: 170ºC at: 19g (48% of calories from fat), saturated fat 2g, protein 15g, carbohydrate 32g, cholesterol 0 mg, fiber 16.5g
Nutritional benefits: Protein, good carbs, fiber from lentils, omega-3 fatty acids from walnut oil