Lentil Salad

From Eating Well for Optimum Health - Andrew Weil, M.D.

1 cup lentils (regular or French green)
6 sprigs fresh parsley
bay leaf (Turkish)
a pinch of dried thyme
2 Tablespoons wine vinegar
2 scallions, minced
1 teaspoon dry mustard powder
salt and black pepper to taste
1/3 c walnut oil
3 Tablespoons fresh parsley, chopped

  1. Soak the lentils in enough cold water to cover for 2 hours. Drain and place in a saucepan with the parsley sprigs, the bay leaf, and the thyme. Add boiling water to cover, and simmer for 35-45 minutes, covered, until tender. Drain and discard the parsley sprigs and bay leaf.
  2. In a salad bowl, whisk together the wine vinegar, scallions, mustard, salt, and pepper. Add the walnut oil in a stream while whisking.
  3. Add the lentils and toss with the dressing. Add the chopped fresh parsley. Correct the seasoning. Serve warm or cold.

Servings: 4. Calories 346, fat 19g (48% calories from fat), saturated fat 2 g, protein 15g, carbohydrate 32g, cholesterol 0mg, fiber 16.5g Nutritional benefits: Protein, good carbohydrate, fiber from lentils; omega-3 fatty acids from walnut oil