Worcestershire Lentil Salad

Combine onion, carrot, celery, bay leaf, and lentils in a medium saucepan, and cover with water by 2 inches. Bring to a boil; reduce to a simmer and cook until lentils are tender, about 25 minutes.

Drain lentils. Transfer to a bowl and stir in olive oil and Worcestershire sauce. Season with salt and pepper. Let cool slightly. Serve over the greens. Drizzle with more olive oil, if desired.