Lemon lentil salad

INGREDIENTS  5 tablespoons olive oil, divided 1 tablespoon lemon juice 2 teaspoons red wine vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1 garlic clove, minced 3 cups water 1 cup dried lentils, rinsed 1 bay leaf 1 large tomato, diced 1/2 cup minced fresh parsley 2 green onions, sliced DIRECTIONS In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside. In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.