LENTIL****French green lentil salad - Mayo Clinic

By Unblond1

Ingredients

• DRESSING:
• 1 tablespoon olive oil
• 1/4 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 carrot, peeled and finely chopped
• 1 cloves garlic, minced
• 1/4 teaspoon mustard seed
• 1/4 teaspoon fennel seed
• 1 cup vegetable stock, chicken stock or broth
• 75 grams French green lentils, picked over, rinsed, then drained
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
• 1 bay leaf
• 2 tsp. sherry vinegar or red wine vinegar
• 2 tsp. Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
• sea salt and freshly ground pepper

Details

Servings 3
Adapted from mayoclinic.com

Preparation

Step 1

* *Saute* onion, carrot and celery in 1 tbsp olive oil over medium heat until softened. *Add* garlic, mustard and fennel seed and *saute* 1 minute more.

* *Add* stock, lentils, thyme and bay leaf. *Raise* heat to medium high and bring to a boil. *Reduce* heat and simmer until lentils are tender - 15 - 20 minutes.

* *Drain* lentils, reserving cooking liquid.

* If making ahead, *moisten* lentils with enough of the cooking liquid to keep moist but not soupy and refrigerate. When ready to serve, *re-warm* gently. *Drain* off excess liquid, if necessary and continue with recipe.

* *Combine* dressing ingredients and *mix* in, along with parsley, salt and pepper.

*NUTRITION:*

* Calories - 188
* Fat - 9.7
* Sat Fat - 1.3
* Carbs - 16.7
* Fibre - 5.1
* Protein - 7.9