1 cup lentils

1 red onion

Bay leaves to taste

1 tsp salt

4 cups water

1/2 cup olive oil

1/3 cup Greek vinegar

2 tbs Greek oregano

2 tbs minced scallion

Lettuce

2 tomatoes cut

 

Place lentil, onion, bay leaves, salt, and water into heavy pan.  Bring to boil and simmer for 30-50 minutes or until tender.  Drain.  Discard leaves and onion.  Combine the oil, vinegar, and oregano with the lentils.  Refrigerate.  When ready to serve add scallions and toss.  Garnish with tomatoes.