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Warm Lentil Salad

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Source: Burt Wolf's Menu Cookbook

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Active Time:  15 Minutes
Total Time:  35 Minutes
Yield:  Makes 4 servings

RECIPE INGREDIENTS

1 cup brown lentils

3 1/2 cups chicken broth or water

2 whole cloves garlic

1 bay leaf

1/2 teaspoon salt

1 small red onion, diced

1 stalk celery, diced

1 carrot, peeled and diced

1 small red or yellow bell pepper, cored, seeded, and diced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh chives or chervil

8 lettuce leaves, such as curly endive, Boston, romaine, or frisée, washed and dried

For Dressing:

1 tablespoon white wine vinegar

1 clove garlic, chopped

1/2 teaspoon salt

Pinch of white pepper

1/4 cup olive oil

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DIRECTIONS

TO PREPARE LENTILS: In a saucepan, put the lentils, chicken broth or water, whole cloves of garlic, bay leaf, and salt. Bring to a boil, lower the heat, and simmer for 18 to 20 minutes, until tender. Be careful not to overcook the lentils. Remove the bay leaf and garlic.

In a bowl, combine the cooked lentils with the vegetables, parsley, and chives or chervil.

TO PREPARE DRESSING: In a bowl, combine the vinegar, garlic, salt, and white pepper. Gradually whisk in the olive oil.

Pour the dressing over the lentils and vegetables, tossing to coat evenly. Serve the lentils on a bed of the lettuce.

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Nutrition Facts per Serving
Yield: Yield: Makes 4 servings

Calories:

338

Sodium:

754mg

Fiber:

17g

Carbohydrates, Total:

34g

Protein:

20g

% Cal. from Fat:

37%

Fat. Total:

14g

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