Grilled-Vegetable Salad With Lentils

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Ingredients

1 1/3 cups dried lentils

4 cups water

1 bay leaf

1/2 cup finely chopped red onion

2 tablespoons coarsely chopped walnuts

1 1/2 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

1 teaspoon dried herbes de Provence

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small garlic clove, minced

24 asparagus spears, trimmed (about 12 ounces)

2 zucchini, cut diagonally into 1-inch-thick slices

1 small yellow bell pepper, quartered

1 small orange bell pepper, quartered

1 small red bell pepper, quartered

1 (12-ounce) eggplant, cut crosswise into 1/2-inch-thick slices

1 1/2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon chopped fresh or 1/4 teaspoon dried thyme

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