Lentil Salad

A basic lentil salad that can make any dinner seem a bit different.

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	45 minutes
	Ready In	60 minutes

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Ingredients

1	cup	lentils	regular or green
6	each	parsley leaves	fresh, sprigs
1	each	bay leaf	turkish
1	x	thyme leaves	dried, pinch
2	tablespoons	vinegar	wine
2	each	onions	green, scallions, minced
1	teaspoon	prepared mustard	dry powder
1	x	salt	to taste
1	x	black pepper	to taste
1/3	cup	vegetable oil	walnut
3	tablespoons	parsley leaves	fresh, chopped

Directions

Cover lentils with cold water and soak for 2 hours. Drain and place in small pot, add parsley sprigs and bay leaf. Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender. Drain and remove the parsley sprigs and bay leaf.

Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper. While continuing to whisk slowly add the walnut oil in a thin stream.

Add lentils and toss with the dressing. Add the chopped fresh parsley. Adjust seasoning to taste. Serve warm or cold.

Servings: 4 Calories: 346 Fat: 19g (48% of calories from fat)

saturated fat: 2g protein: 15g carbohydrate: 32g cholestorol: 0mg fibre: 16.5g Nutritional benefits: Protein, good carbohydrate and fibre from the lentils, omega-3 fatty acids from walnut oil.

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Member Review

Struffoli (Honey Balls)

This was a great recipe! My husband is Italian and we have our own family recipe we use during the holiday season, but we decided to try this one and it was terrific! Yes, it is time consuming, but so worth it. Best method for cooking up the balls is definitely the deep fryer; much faster. Enjoy!

Reviewed by dcozzi