1.Cook lentils, onion and bay leaf in large saucepan of boiling water, uncovered, about 15 minutes or until lentils are tender; drain. Discard onion and bay leaf.
2.Cook chorizo in large frying pan, stirring occasionally, until browned. Drain; cool 10 minutes.
3.Make macadamia dressing. Combine red wine vinegar and macadamie oil in screw-top jar; shake well.
4.Combine lentils and chorizo in large bowl with shallot, celery, parsley and dressing.
French-style green lentils are related to the famous french lentils du puy; these green-blue, tiny lentils have a nutty, earthy flavour and a hardy nature that allows them to be rapidly cooked without disintegrating. They are also known as australian, bondi or matilda lentils.