Pick over lentils for pebbles or grit. Rinse lentils and drain.

Bring water or broth to boil in a large pot. Drop in whole garlic cloves, bay leaf and peppercorns and pour in lentils. Give a stir and allow water to come to a boil again. Then cover and reduce heat to low. Simmer until just tender, 20 to 30 minutes.

Pour diced carrots and chopped celery into a large bowl and set aside.

In a small bowl, add Dijon and pour in walnut or olive oil in a slow stream. Whisk until combined. Add sherry vinegar and agave or maple syrup and give one more whisk.

Drain cooked lentils. While lentils are still hot, pour them over the carrots and celery. Pour vinaigrette over all. Stir gently to combine. Treat them to sea salt and freshly ground pepper. Allow mixture to cool to room temperature. Alternately, you may store lentils in an airtight container and refrigerate overnight or up to three days. Allow lentils to come to room temperature before serving. Place arugula or spinach on a platter and mound lentils on top or gently mix greens into lentils in a large bowl.

Very nice garnished with chopped toasted walnuts and a gilding with of walnut or olive oil, a French indulgence, but hey, cheaper a a Chanel outfit.

Serve with French baguette or whole grain bread.