Meatless Monday Lentil Salad

This stuff is so good I can't stand it.  The tarragon and dijon mustard are the ingredients I like the most.  Makes it REALLY good instead of just ok. 

(this is from VEGANOMICON by Isa Moskowitz)

4 cups veggie broth
2 or 3 sprigs of thyme
2 bay leaves
2 cloves garlic, crushed
1/2 tsp dried tarragon
1/4 tsp salt
1 cup uncooked french lentils
1 small red onion, chopped very fine (about 1/3 cup)
1 small tomato, seeded and diced
2 radishes, grated (about 1/3 cup)
1 small carrot, grated
several pinches of freshly ground black pepper

Dressing:
2-4 Tbs olive oil
1 Tbs balsamic vinegar
1 Tbs Dijon mustard
1 Tbs fresh lemon juice (about half a lemon)
1 clove garlic, minced

Bring broth, thyme, bay leaves, garlic cloves, tarragon, and salt to a boil in a med size sauce pan.  Add lentils and bring again to a low boil.  Cover the pot (with lid tilted so that a little steam escapes) and let cook for 20 to 25 min.  The lentils should be soft enough to eat but NOT mushy...they shouldn't lose their shape.
While lentils cook, stir all dressing ingredients together in a mixing bowl.
Drain the lentils in a mesh colander so the lentils don't fall through the holes.  Let cool.  Once lentils are lukewarm, remove the pay leaves, chunks of garlic and thyme sprigs.  Add the lentils to the dressing along with the tomato, radishes, and toss to combine.  Season with salt and pepper.  Cover and chill for at least  half an hour.  When chilled, serve over lettuce or make lettuce wraps.  (or eat with pita chips or just eat straight outta the bowl.)   
SO GOOD. I swear.  But don't overcook the lentils.  It isn't NEARLY as good when the lentils cook too long and get mushy.