2 cloves garlic, finely chopped
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1/2 cup olive oil
Salt and freshly ground pepper to taste
2 cups green lentils, rinsed
2 bay leaves
1 teaspoon salt
4 cups water
2 red bell peppers, roasted, peeled, seeded and diced
2 cups finely chopped red onion
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped cilantro
Dressing: In a medium bowl, whisk together the garlic, mustard, and vinegar. Still whisking, slowly add the olive oil until the dressing becomes thick and emulsified. Add salt and pepper to taste.
Lentils: Put lentils, bay leaves, and salt in a large saucepan and cover with the water. Over high heat, bring to a boil; lower heat, partially cover and continue cooking until tender, about 40 to 50 minutes. If too much water evaporates, add more. Drain in a colander and put in a large bowl. Cool.
Salad: Add bell peppers, red onion, parsley, and cilantro to the bowl with the lentils. Toss with the dressing and serve.