Lentil Salad

Serves 4

1. Bring lentils, onion, bay leaves, thyme, ½ teaspoon salt, and 4 cups water to a boil in a medium saucepan over medium-high heat.  Reduce the heat and simmer until the lentils are tender but still hold their shape, 25 to 30 minutes.
    
2. Whisk the vinegar, mustard, 1/4 teaspoon salt, the pepper, and oil together in a small bowl; set aside.
    
3. Drain the lentils and discard onion, bay leaves, and thyme. Transfer the lentils to a medium bowl.  Toss the warm lentils with the vinaigrette and cool to room temperature, about 15 minutes.  Stir in the walnuts, scallions, and roasted red peppers and serve immediately.