Alton Brown's Lentil Salad


    1/2 cup red wine vinegar
    1/4 cup olive oil
    2 teaspoons Dijon mustard
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 cup finely chopped fresh parsley leaves
    1 teaspoon finely chopped fresh thyme leaves

    1 pound brown or green lentils, approximately 2 1/2 cups
    1 small onion, halved
    1 large clove garlic, halved
    1 bay leaf
    1 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper


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