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Warm Lentil Salad

Source: Burt Wolf's Menu Cookbook
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 4 servings
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
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.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
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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