Eddy's Lentil Salad

Salad
5 Cups (1.2 L) Water
2 Onions, Chopped
2 Carrots, Chopped
1/2 Teaspoon (2.5mL) Dried Thyme + fresh for garnish
2 Cups Green Lentils
Salt and freshly ground pepper

Dressing
1 Teaspon (5mL) Dijon Mustard
1/3 Cup (80 mL) Balsamic Vinegar
1 Tablespoon (15 mL) sherry Vinegar
1/2 Cup (120 mL) Peanut Oil
Salt and Freshly Ground Pepper

Garnish
Trimmed Scallions
Shallots

To make the salad:
Bring 5 cups (1.2L) of water in a medium saucepan to a boil. Add the onions, carrots, and thyme and return to a boil. Stir in the lentils, then reduce the heat and simmer, uncovered, for a bout 20 minutes, or until just tender, and drain. Season to taste with the salt andpepper and let cool.

To make the dressing:
In a small bowl, whisk together mustard, balsamic vinegar, sherry vinegar, and oil. Season to taste with the salt and pepper.

When ready to serve, toss the salad with the dressing and garnish with thyme, scallions and shallots.