Tangy Lentil Salad

2 cups water
1 cup dried lentils
1/2 tsp. salt
1 bay leef
1 cup diced cucumber
1/2 cup diced celery
1/4 cup diced red onion
2 Tbsp. white wine vinegar
4 tsp. Dijon mustard
1/2 cup crumbled feta cheese
1. Combine first four ingredients in a medium aucepan. Bring to a boil, cover, reduce heat and simmer for 25 minutes, or until tender. Drain. Discard bay leaf.
2. Combine the cooked lentils, with cucumber, celery, and onion in a bowl.
3. Whisk togegether orange juice, vinegar and mustard in a small bowl. Toss with veggies and lentils. Stir in cheese.
4. Cover and chill well (at least two hours) to blend flavors.