Lentil Salad

1/2 cup red wine vinegar
1/3 cup olive oil
3 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground grains of paradise (or pepper)
some finely chopped fresh parsley leaves
Some thyme, if you want
1 recipe basic cooked lentils, see recipe below
6 to 8 slices bacon, cooked and chopped
1/4 Cup toasted almonds (I coat them in melted sugar as well...makes it more crunchy)

Mix the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils bacon, and almonds and stir to combine. Serve warm or cold. yum!

Basic Cooked Lentils:
1 pound brown or green lentils
1 small onion, halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 pound salt pork, optional
1/4 teaspoon freshly ground grains of paradise (or pepper)

Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf and salt pork. Stir in black pepper and taste for salt. Serve immediately.