Lentil Salad with Tomatoes and Watercress

Ingredients

• 2 tablespoons balsamic vinegar 
• 2  bay leaves 
• 1.3 cups brown lentils green
• 1 tablespoon capers minced drained
• 0.5 cup celery with some leaves finely chopped
• 12  cherry tomatoes halved
• 0.3 cup chives fresh divided chopped
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons olive oil extra-virgin
• 0.5 cup onion red finely chopped
• 0.5 teaspoon salt 
• 4 cups watercress trimmed

Equipment

• sauce pan
• whisk

Directions

1. To prepare vinaigrette, whisk together all ingredients.
2. Add salt and black pepper to taste.
3. To prepare salad, combine 4 cups water, lentils, and bay leaves in a medium saucepan; bring to a boil. Reduce heat; simmer 18 to 20 minutes.
4. Drain; discard bay leaves. Gently stir together lentils, celery, onion, parsley, and salt.
5. Add tomatoes and 2 tablespoons chives.
6. Drizzle with vinaigrette; toss gently to coat. Divide watercress evenly among 6 plates; top with 3/4 cup lentil mixture. Top with remaining 2 tablespoons chives.