Ingredients
5 tablespoons olive oil, divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
3 cups water
1 cup dried lentils, rinsed
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 green onions, sliced
Directions
In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
In a medium saucepan, bring the water, lentils, bay leaf and remaining oil 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. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.
