Lentil Salad

Name: Lentil Salad
Ingredients: 1 cup lentils regular or green; 6 each parsley leaves fresh, sprigs; 1 each bay leaves turkish; 1 x thyme 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; 13 cup vegetable oil walnut; 3 tablespoons parsley leaves fresh, chopped

11 ingredients

11 steps

Ingredients

1 cup lentils regular or green
6 each parsley leaves fresh, sprigs
1 each bay leaves turkish
1 x thyme 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
13 cup vegetable oil walnut
3 tablespoons parsley leaves fresh, chopped

Directions

1

Cover lentils with cold water and soak for 2 hours.
2

Drain and place in small pot, add parsley sprigs and bay leaf.
3

Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender.
4

Drain and remove the parsley sprigs and bay leaf.
5

Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper.
6

While continuing to whisk slowly add the walnut oil in a thin stream.
7

Add lentils and toss with the dressing.
8

Add the chopped fresh parsley.
9

Adjust seasoning to taste.
10

Serve warm or cold.
11

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.