Provençal Lentil Salad

Combine lentils, halved onion, crushed garlic, and bay leaf in a pot and cover with cold water by about 2 inches. Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer until lentils are tender but still hold their shape, approximately 25 to 30 minutes.

Drain cooked lentils in a colander and discard the halved onion and bay leaf. Rinse lentils briefly under cool water to stop cooking.

In a small bowl, whisk together olive oil and white wine vinegar until well combined.

Pour the vinaigrette over the lentil mixture and toss gently but thoroughly until all ingredients are evenly coated.

Let the salad rest at room temperature for at least 10 minutes before serving to allow flavors to meld together.