8 c. water
1 lb. dried lentils
1 c. carrots
1 bay leaf
1 tsp. dried thyme
Salt to taste
4 tbsp. parsley
1 tbsp. Dijon style mustard
3/4 c. vegetable oil
1/4 c. red wine vinegar
1 c. onions
Pepper

Pour water in large saucepan. Wash lentils in colander and add to saucepan. Add finely diced carrots, bay leaf, thyme and salt to taste. Cover and simmer 20 to 25 minutes. Do not overcook. Drain, remove bay leaf. Combine in large mixer bowl, mustard, oil, vinegar, chopped onions, fresh tarragon, salt and pepper to taste. Blend with a wire whisk. Add lentils; blend well. Serve warm, lukewarm or cool. Makes 4 servings.