Provençal Lentil Salad

Description
You can serve this tasty salad right away, but it gets better with time. Make it a day before you plan to serve it.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Vegetarian Times, January 1, 2002 p.36
 * Makes: 4 servings

Ingredients

 * ½ cup lentils, picked over, rinsed and drained
 * ½ onion, halved
 * 1 clove garlic, crushed
 * 1 bay leaf
 * 1 red bell pepper, seeded and finely diced
 * ½ red onion, chopped
 * 2 tbsp chopped fresh flat-leaf parsley
 * 2 tsp olive oil
 * 2 tsp white wine vinegar
 * 1 tsp chopped fresh sage

Directions

 * 1) Bring large pot of water to a boil over high heat.
 * 2) Add lentils, onion quarters, garlic and bay leaf.
 * 3) Cook until lentils are just tender, 20 to 30 minutes.
 * 4) Drain.
 * 5) Discard onion, garlic and bay leaf.
 * 6) Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, ¼ tsp salt and ¼ tsp freshly ground pepper.
 * 7) Cool to room temperature before serving.

Nutritional information
Per serving:
 * 128 Calories | 8g Protein | 3g Total fat | 0mg Cholesterol | 125mg Sodium | 20g Carbs | 9g Fiber | 0g Sugars