Lentil Salad

• 1 cup lentils regular or green
• 6 each parsley leaves fresh, sprigs
• 1 each bay leaves turkish
• 1 x thyme dried, pinch
• 2 tablespoons vinegar wine
• 2 each onions green, scallions, minced
• 1 teaspoon prepared mustard dry powder
• 1 x salt to taste
• 1 x black pepper to taste
• 13 cup vegetable oil walnut
• 3 tablespoons parsley leaves fresh, chopped

1. Cover lentils with cold water and soak for 2 hours.
2. Drain and place in small pot, add parsley sprigs and bay leaf.
3. Cover with boiling water and simmer for 35 to 45 minutes, covered, until tender.
4. Drain and remove the parsley sprigs and bay leaf.
5. Using a salad bowl, whisk together the vinegar, green onions, dry mustard, salt and pepper.
6. While continuing to whisk slowly add the walnut oil in a thin stream.
7. Add lentils and toss with the dressing.
8. Add the chopped fresh parsley.
9. Adjust seasoning to taste.
10. Serve warm or cold.
11. Servings: 4 Calories: 346 Fat: 19g (48% of calories from fat) saturated fat: 2g protein: 15g carbohydrate: 32g cholestorol: 0mg fibre: 16.5g Nutritional benefits: Protein, good carbohydrate and fibre from the lentils, omega-3 fatty acids from walnut oil.

lentils regular, parsley, bay leaves turkish, thyme, vinegar wine, onions, salt, black pepper, vegetable oil walnut, parsley

Taken from recipeland.com/recipe/v/lentil-salad-2541 (may not work)