Makes 2 servings (115 calories per serving)
½ cup dried le Puy (French green) lentils or Beluga (black) lentils
1 cup water
1 bay leaf Spiced seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery powder
1 teaspoon dried parsley
½ teaspoon smoked paprika
½ teaspoon lemon zest
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cumin
1 tbsp good-quality fruity vinegar, like Cabernet wine vinegar or white Balsamic vinegar
1 teaspoon salt, or to taste
Place the lentils in a bowl and pick through for any debris or stones. Rinse them well under cold running water then drain and place in a small saucepan.
Add the water and bay leaf to the saucepan. Bring the lentils to boil over medium-high heat then immediately reduce the heat to low.
Let the lentils simmer, uncovered, for 20 to 30 minutes until tender but not mushy.
Immediately drain the lentils and remove the bay leaf. While still warm add the spiced seasoning, vinegar, and salt. Toss gently to combine.
Serve (1 serving) immediately or keep refrigerated for up to 5 days in a tight container.