Lentil Celery Salad with Shallot Vinaigrette for a healthy salad or a lunch that will keep you satisfied and full.
Place lentils, bay leaf, and garlic in a medium sauce pan and cover by at least 2" with cold water. Bring to a boil and boil for 5 minutes. Reduce heat to a simmer and cook for 20 minutes, or until lentils are cooked (tender with a tiny bit of bite in the centre). Drain, rinse and discard bay leaf and garlic. Let lentils cool.
Place all the ingredients for the dressing in a small bowl or a jar and mix until well combined.
Toss celery and lentils together with desired amount of dressing*
* dressing makes enough dressing for multiple salads. Will keep in an airtight container for 5 days in the refrigerator.