1 pound imported French green or brown lentils
1 medium onion, halved and stuck with 2 cloves
1 garlic clove, peeled
1 bay leaf
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Rinse lentils and discard any pebbles. Place lentils, onion, garlic, and bay leaf in a medium saucepan and cover with cold water by 1 inch. Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed.
Discard onion, garlic, and bay leaf and drain any excess liquid. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Let sit for 10 minutes.
Before serving, season with pepper and additional salt, if necessary. Serve warm.
From Patricia Wells, via Genius Recipes