Recipe: Deborah Madison's lentil salad

Note: From "The Greens Cookbook." Puy lentils are at Whole Foods markets, Nicole's Gourmet Foods in South Pasadena and Monsieur Marcel at the Fairfax Farmer's Market. Brown lentils are at Trader Joe's. Make a day ahead; the flavors improve overnight.

Lemon vinaigrette

3 tablespoons lemon juice, or more to taste

1/2 teaspoon finely grated lemon zest

1/2 teaspoon paprika

Pinch cayenne pepper

1 clove garlic, minced

1/4 teaspoon sea salt

6 tablespoons olive oil , or more to taste

1. In a small bowl, combine the lemon juice and zest, the paprika, cayenne, garlic and salt. Whisk in the olive oil. The dressing should be tart. Taste and adjust seasoning, oil and lemon juice.

Assembly

1 1/2 cups small French lentils (Puy or brown), rinsed

1 medium carrot, peeled and diced into 1/8 inch cubes

1/2 small onion, finely diced

1 bay leaf

1 clove garlic, finely chopped

1/2 teaspoon salt

2 medium red bell peppers

2 teaspoons chopped mint

1 tablespoon chopped parsley