Lentil Salad with Persillade

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Step 1

In food processor, combine parsley, garlic, and oil. Pulse until finely chopped. Season with salt and pepper to taste.

Step 2

In a lg saucepan, over med-high heat, combine lentils, shallot, and bay leaf. Cover with enough water to come 3-4 inches above lentils. Bring to a boil, season generously with salt, and reduce heat to simmer. Cook until the lentils are just tender, 30-35 min. Drain through a fine mesh sieve and transfer lentils to a med bowl, discarding bay leaf. Add the persillade and vinegar and stir to combine.