Marinated Lentil Salad

1/2 pound lentils
2 quarts water
1 bay leaf
1 whole clove garlic, peeled
1 bunch scallions, thinly sliced
1 cup finely chopped red or green bell pepper
1/2 cup finely chopped fresh parsley
1/2 cup shredded carrot
4 tablespoons fresh lemon juice
1/2 tablespoon soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper

Clean the lentils and place them in a large pot. Add the water, bay leaf and garlic. Heat to boiling, turn the heat off, and let stand for 30 minutes. Drain, remove the bay leaf and garlic. Place the lentils in a large bowl. Add the scallion, bell pepper, parsley, and carrot. Mix well. Combine the remaining ingredients in a small bowl. Blend thoroughly. Pour over the lentil mixture and toss well. Chill for at least one hour before serving.

Variation: This is also delicious made with fresh dill instead of, or in addition to, the parsley. Use 1 to 2 tablespoons, minced.