1 1/2

cups (270 g) green or brown lentils

1	large onion, about 8 ounces ((240 g), halved

2	large garlic cloves, peeled

2	small bay leaves

2	sprigs fresh thyme or 1/2 teaspoon (2,5 ml) crushed dried

2 1/2

tablespoons (37.5 ml) olive oil

2 1/2

tablespoons (37.5 ml) white wine vinegar

1/2	teaspoon (2.5 ml) salt (optional)

freshly ground pepper to taste

fresh thyme sprigs, for garnish

3	large plum tomatoes, about 1 pound (480 g) total, thinly sliced

1	small red onion, 4 ounces (120 g), quartered and thinly sliced

1	bunch of baby spinach leaves, washed and dried

2	ounces (60 g) low-fat feta cheese

5	6-inch (15 cm) pita rounds, cut into quarters

1. Rinse the lentils, discarding any debris. Place lentils, onion, garlic, bay leaves, and thyme in a nonstick saucepan. Cover with cold water by 1 inch (2.5 cm).
2. Place over high heat; bring to a boil. Reduce heat and simmer, uncovered, for 25 to 30 minutes, until tender but not mushy, adding additional water as needed.Drain, discarding bay leaves and thyme sprigs.
3. In a small cup, whisk together the olive oil, vinegar, salt (if using), and pepper. Drizzle over lentils: toss gently. Transfer to a serving bowl, cover, and chill until ready to serve.
4. To serve, place the bowl of lentils in the center of a platter, garnished with fresh thyme sprigs. Surround with tomato slices, red onion slices, spinach leaves, and a bowl of feta cheese. Pita quarters can be arranged in a basket.