8 oz. lentils, rinsed
1 sm. onion, peeled
1 bay leaf
Salt
1/2 c. shredded carrot, about 1 lg.
1/2 or 1 med. chopped red onion
1/4 c. chopped flat leaf or curly parsley
1 garlic clove, peeled and finely chopped
Freshly ground black pepper
1/4 c. extra virgin olive oil
2 tbsp. red wine vinegar

Combine the lentils, whole onion, bay leaf, and 5 cups of water in a medium saucepan. Bring to a simmer over medium heat. Cover and cook for 15 minutes or until the lentils are tender, but NOT MUSHY. Five minutes before the lentils are done, add salt to taste. Drain and remove the onion and bay leaf.

In a large bowl, combine the lentils with the carrot, chopped red onion, parsley, garlic, and pepper to taste. Stir in the olive oil and vinegar. Chill for at least 1 hour before serving. Taste for seasoning and serve. Serves 8.