Lentil Salad

Ingredients:

1-1/2 cups lentils, washed and picked over
Pinch of allspice
1 small onion, quartered
4 TBS red wine vinegar
2 tsp Dijon mustard
1/2 cup olive oil
1/2 cup celery, minced
Leaf lettuce

Put lentils in large pan of boiling water with allspice and onion. Cook until just tender (time will vary), drain in colander and rinse under cold water. In small bowl, whisk together vinegar and mustard. Add oil slowly, whisking until completely incorporated. Season to taste with salt and pepper. Mix cooked lentils, celery, and dressing to coat. Serve over leaf lettuce.