Cook lentils: Get out a medium-sized pot and add the lentils, water, and bay leaf to it. Put this over medium-high heat and let the water come to a boil. Then cover the pot with a lid, and reduce the heat to low. Let the lentils cook for the amount of time listed on the package instructions which is usually 15 to 20 minutes. The key is to make sure that the lentils are soft and tender but not cooked so long that they are mushy. Once the lentils are cooked drain them, remove the bay leaf, and set them aside.

Make the vinaigrette: Get out a large mixing bowl and add all of the ingredients needed for the vinaigrette to it. Then use a whisk to combine these ingredients together until emulsified, roughly 30 seconds to 1 minute.

Toss together everything: Add the cooked lentils, diced vegetables, chopped nuts, and mint to the same mixing bowl the vinaigrette is in. Then use two spoons to toss everything until thoroughly coated in the dressing.

Let it chill (optional): While the lentil salad is technically finished at this point I highly recommend that you let it chill in your fridge for at least a couple of hours or overnight. Not only because the salad is meant to be served slightly chilled. But also because it will give the flavors in the salad enough time to meld together, making it much more delicious.

Once properly chilled you can serve the french lentil salad as a side dish for any meal, or even as a main for a vegetarian dinner. Either way, enjoy!