Lentil Salad
Serving Size / Yield
8 servings
Ingredients
- 1 lb. lentils, rinsed
- 2 unpeeled garlic cloves
- 3 sprigs thyme
- 1 bay leaf
- salt
- 1/3 C. olive oil
- 3 Tbs. red wine vinegar
- 1 tsp. Dijon mustard
- pepper
- 1 sm. red onion, finely chopped
- 1/4 C. chopped parsley
Directions
Put the lentils in a large pot with cold water to cover by 1 inch. Add garlic and herbs. Bring liquid to a simmer and cook for 35 minutes. Add salt to taste and cook for 10 more minutes. Drain lentils and discard garlic and herbs. In a small bowl, whisk together the oil, vinegar, mustard and salt and pepper to taste. Add the lentils, onion and parsley. Mix well and serve.
