Rinse the lentils and immerse them in plenty of cold water. Add the thyme and bay leaf. Bring to a gentle boil and cook for 25 minutes.
Meanwhile, prepare the spicy vinaigrette. Mix oil, vinegar, honey and mustard. Season with salt and pepper. Emulsify well.
Refresh the lentils under cold water. Toss the lentils with the vinaigrette and add the chopped onion and a few dill sprigs. Add the salmon lardons.
Lentil salad with tofu: Proceed in the same way, replacing the salmon with cubes of smoked tofu. Replace dill with finely chopped tarragon and parsley.
credit photo: Amélie Roche