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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal. Ingredients:
5 tablespoons olive oil, divided |
1 tablespoon lemon juice |
2 teaspoons red wine vinegar |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 garlic clove, minced |
3 cups water |
1 cup dried lentils, rinsed |
1 bay leaf |
1 large tomato, diced |
1/2 cup minced fresh parsley |
2 to 3 green onions, sliced |
Directions:
1. In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
2. In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours. Yield: 6 servings.
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