Combine Ingredients: In a small saucepan, combine the lentils, water, chopped onions, minced garlic, thyme, and salt.
Boil and Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the lentils simmer for about 20 minutes.
Drain and Cool: After simmering, drain any excess water from the lentils and set them aside to cool down.
Make the Dressing
Mix Dressing: In a small bowl, vigorously whisk together the olive oil, red wine vinegar, dijon mustard, and a dash each of salt and pepper.
Combine with Lentils: Pour the dressing over the cooled lentils and gently toss until they are evenly coated.
Assemble the Salad
Layer Salad Base: Start by placing your choice of lettuce on a plate as the salad base.
Add Lentils and Toppings: Spoon the dressed lentils over the lettuce. Then, add the halved tomatoes and avocado slices on top.
Notes
Lentil Prep: Rinse the lentils thoroughly and check for any small stones or debris.
Dressing Balance: Taste as you go and adjust the vinegar and mustard to suit your preference.
Chill the Lentils: Allow the cooked lentils to cool down before mixing with the salad greens to maintain their crispness.
Avocado Freshness: Add the avocado right before serving to prevent browning.
Seasoning: Don't forget to season each component, including the lentils and dressing, for a well-rounded flavor.
Feel free to experiment: Get creative and add other ingredients like chopped nuts, crumbled cheese, or your favorite herbs.