French Lentil Salad

Rinse green lentils. Simmer in plenty of water with bay leaf until just tender but still holding their shape. Drain well.

Whisk dijon mustard, red wine vinegar, olive oil, salt and black pepper in a large bowl.

Add the warm cooked lentils, carrot, celery, shallot and parsley to vinaigrette and toss. Taste and adjust the seasoning. Serve warm or chilled.