Provençal Lentil Salad

Description

You can serve this tasty salad right away, but it gets better with time. Make it a day before you plan to serve it.

• Source: Vegetarian Times, January 1, 2002 p.36
• Makes: 4 servings

Ingredients

• ½ cup lentils, picked over, rinsed and drained
• ½ onion, halved
• 1 clove garlic, crushed
• 1 bay leaf
• 1 red bell pepper, seeded and finely diced
• ½ red onion, chopped
• 2 tbsp chopped fresh flat-leaf parsley
• 2 tsp olive oil
• 2 tsp white wine vinegar
• 1 tsp chopped fresh sage

Procedures

1. Bring large pot of water to a boil over high heat.
2. Add lentils, onion quarters, garlic and bay leaf.
3. Cook until lentils are just tender, 20 to 30 minutes.
4. Drain.
5. Discard onion, garlic and bay leaf.
6. Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, ¼ tsp salt and ¼ tsp freshly ground pepper.
7. Cool to room temperature before serving.

Nutritional information

Per serving:

• 128 Calories | 8g Protein | 3g Total fat | 0mg Cholesterol | 125mg Sodium | 20g Carbs | 9g Fiber | 0g Sugars