Rosemary Lentils

This is good for a light lunch or supper.

1 c dried lentils
1 garlic clove, crushed
1 sprig fresh rosemary
1 bay leaf
1 t salt
1 t red wine vinegar
2 t olive oil
black pepper to taste

1. Put lentils, garlic, rosemary, and bay leaf in med. saucepan; cover with cold water by 2 inches (about 5 c water). Bring to a boil. Reduce heat to med. low and partially cover and simmer, stirring occassionally until lentils are tender. About 20 minutes.
2. Drain. Discard garlic, rosemary stem, and bay leaf. Return lentil mix to pan. Stir in salt, vinegar, and oil. Season with pepper. Cover and keep warm until ready to serve.