Jacques' Lentil Salad - PUBLISHED

http://www.stltoday.com/lifestyles/food-and-cooking/recipes/jacques-lentil-salad/article_aa1174da-d619-5993-9210-a0c615045a5c.html
A Jacques Pepin and Julia Child recipe

1 - I have made this several times now, and it is very good.

2 - It holds up really well, even with frozen (not canned) tomatoes for the dressing, and it doubles really easily.

6 servings.

The lentils
1 1/2 cups French green lentils
3 1/2 cups water
1 onion (6oz/170g) chopped
1 or 2 sprigs fresh thyme
1 bay leaf
1/2 tap salt
1 pinch ground cloves

The dressing
2 Tsbps white-wine vinegar
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp Dijon-style mustard
Tabasco sauce
1 large ripe tomato, cored, seeded and chopped into 1/2-inch pieces
1/3 cup finely chopped shallots, green onions, or onion
2 tsps minced garlic

2 Tbsps chopped fresh chives, for garnish

For the lentils:

1. Combine lentils, water, onion, thyme, bay leaf, salt and cloves in a medium saucepan. Bring to a boil, cover and reduce the heat to a simmer. 
2. Cook at least 25 minutes, until lentils are cooked through but hold their shape. 
3. Let cool to lukewarm; drain any remaining liquid. 
4. Pour lentils into a mixing bowl. Discard thyme and bay leaf.

For the dressing: 

1. Whisk together vinegar, oil, salt, pepper, mustard and Tabasco. 
2. Stir in chopped tomato, shallots and garlic.

Pour the dressing over the warm lentils; fold in gently. Taste and adjust seasonings. Sprinkle with chopped chives.

Adapted from "Julia and Jacques Cooking at Home," by Julia Child and Jacques Pepin (Knopf, 1999)