Herbed Lentil Salad

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Herbed Lentil Salad

 

Serves 4 - 6

 

1 small onion

1 whole clove

3 sprigs fresh parsley

2 sprigs fresh thyme (or 1/2 tsp. dried)

1/2 pound dry lentils (about 1 1/4 cups)

3 cups water

1 bay leaf

1 clove garlic

1/4 cup finely chopped onion

1/2 cup finely chopped parsley

1 tsp. minced garlic

1 medium tomato, peeled, seeded, and diced

1 Tbsp. apple cider vinegar (or lemon juice)

3 Tbsp. olive oil

Salt to taste

 

Plug the onion with the whole clove. Tie the parsley sprigs and

thyme sprigs together in a bundle. Combine the lentils, water, bay

leaf, garlic, onion, and her bundle in a saucepan and bring to a

boil. Cover, reduce heat, and simmer for 20 - 25 minutes. Drain the

lentils well. Discard the onion, garlic, bay leaf, and herb bundle.

Place the lentils in a large bowl. Add the chopped onion, diced

celery, chopped parsley, minced garlic, tomato, vinegar (or lemon

juice), and oil. Toss gently and season to taste with salt.

 

Calories: 194

Fiber: 7 grams

Fat: 7 grams