Provençal Lentil Salad

Ingredients:

1/2 cup lentils -- picked over, rinsed and drained

1/2 onion -- halved

1 garlic clove -- crushed

1 bay leaf

1 red bell pepper -- seeded, and finely diced

1/2 red onion -- chopped

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons olive oil

2 teaspoons white wine vinegar

1 teaspoon chopped fresh sage

1/4 teaspoon salt

1/4 teaspoon freshly-ground black pepper

Bring large pot of water to a boil over high heat. 

Add lentils, onion quarters, garlic and bay leaf. 

Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard onion, garlic and bay leaf.

Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper. 

Cool to room temperature before serving.

This recipe yields 4 servings.

Per Serving: 128 Cal; 8g Prot; 3g Total Fat (0 Sat. Fat); 20g Carb.; 0mg  Chol; 125mg  Sod.; 9g Fiber.

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

Go to Vegetarian Recipes »