- 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.
nutrition information per serving
338 calories; 14g total fat; 0mg cholesterol; 754mg sodium; 34g carbohydrates; 17g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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