Sort and rinse the lentils and then add to a pot of water with a bay leaf and bring to a boil. Once boiling, reduce the heat to a simmer and allow the lentils to get tender. This will take about 20 minutes.
While the lentils are cooking, thinly slice an onion and dice the carrots. Add to a skillet pan and sauté them with a little bit of coconut oil over medium heat until tender. Next, add in the garlic and cook for 1-2 minutes more.
Next, make the dressing by combining the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper in a mason jar. Cover and shake until well combined.
After the lentils are tender, remove the bay leaf and drain the water.
Add the lentils and onion/carrot mixture to a bowl and fold so everything is combined.
Pour the Dijon dressing over the mixture and combine well again.
Serve warm and top with extra salt and pepper if desired. Enjoy!
