This earthy lentil salad contains a magnificent blend of herby flavours. Puy lentils are tossed with onions, bay, thyme, parsley and cumin, and then dressed in a medley of tasty Dijon mustard, garlic and lemon.
Rinse and drain the lentils and place them in a large pan. Add plenty of water to cover. Tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil. Reduce the heat so that the water just boils steadily. Cook the lentils for 30–45 minutes, or until just tender. Do not add salt at this stage, as it toughens the lentils.