Brown Lentil Salad
Serves: 6

1 lb. brown lentils, rinsed

2 cups baby frozen peas
8 cups water

1 cup chopped celery
1 clove garlic, smashed

1/2 cup shredded carrots
1 bay leaf

1/2 cup finely chopped red onion
1/4 cup extra-virgin olive oil

1/4 cup finely chopped parsley
3 tablespoons lemon juice

1 tablespoon chopped celery leaves
1 tablespoon Dijon mustard

1/2 teaspoon salt
1 small clove garlic, pressed

Lettuce leaves
Coarsely ground pepper

cherry tomatoes

Combine the lentils, water, smashed garlic and bay leaf in a large pot. Bring to boil over high heat, reduce heat to simmer and cook stirring occasionally 20-30 minutes until tender, but firm. Drain, discard bay leaf. Rinse well with cold water to stop the cooking.
In a large bowl, whisk together oil, lemon juice, mustard, pressed garlic and salt and pepper. Add drained lentils, peas, celery, carrots, onion, parsley, celery leaves. Mix lightly but well. Line a serving platter with lettuce leaves. Spoon salad in center. Garnish with cherry tomatoes.