1. Rinse, drain and set aside the lentils. 2. Put the water and shallot in a saucepan over medium heat and bring to a boil. 3. Add garlic, bay leaf, and lentils. 4. Reduce heat and simmer for 15 minutes, uncovered. 5. Do not overcook, the lentils should have a crunch. 6. Drain the lentils, discarding the shallot, garlic and the bay leaf. 7. For the dressing, combine the ingredients in a small bowl and whisk to blend. 8. Mix the lentils, sprouts and the watercress in a salad bowl. 9. Add the dressing and toss to combine. 10. Cover and refrigerate the salad for 2 to 3 hours before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
