Provencal Lentil Salad

This is such a tasty salad. You can serve it right away, but it gets better with time. Make it a day before you plan to serve it to let the flavors develop.

1/2 cup lentils, picked over, rinsed and drained
1/2 onion, halved
1 garlic clove, slightly crushed
1 bay leaf
1 red bell pepper, seeded and finely diced
1/2 red onion, chipped
2 tablespoons chopped flat-leaf parsley
2 teaspoons extra virgin olive oil
2 teaspoons white-wine vinegar
1 teaspoon chopped sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a large pot of boiling water, cook the lentils with the onion quarters, garlic and bay leaf until the lentils are just tender, 20-30 minutes. Drain, discarding the onion, garlic and bay leaf.
2. Transfer the lentils to a medium bowl and toss withe the bell pepper, red onion, parsley, oil, vinegar, sage, salt and black pepper. Cool to room temperature before serving.