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Lentil Salad

1 cup lentils
1 onion
1/2 bay leaf
3 cups water
1 teaspoon salt
2 1/2 tablespoons olive oil
1 1/2 tablespoons wine vinegar
1 onion, minced
2 tablespoons minced parsley
Freshly ground pepper to taste
Quartered tomatoes

Place the lentils, the onion and the bay leaf in a saucepan. Add water and salt and simmer until tender, 30 to 40 minutes. Drain and discard the bay leaf and onion.
Add the oil, vinegar and minced onion. Let cool to room temperature.
At serving time add the parsley and pepper and mix lightly. Garnish with tomatoes.