Serves: 8
Total Calories: 156

1 pound lentils, rinsed and picked over
2 cloves unpeeled garlic
3 sprigs fresh thyme
1 bay leaf
salt
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon style mustard
Freshly ground black pepper
1 small red onion, finely chopped
1/4 cup chopped fresh flat-leaf parsley

1 Place the lentils in a large pot with cold water to cover by 1 inch. Add the garlic and herbs. Bring the liquid to a simmer and cook 35 minutes. Add salt to taste and cook until the lentils are tender, about 10 minutes more.

2 Drain the lentils and discard the herbs and garlic.

3 In a small bowl, whisk together the oil, vinegar, mustard, and salt and pepper to taste. Add the lentils, onion, and parsley. Mix well. Serve warm or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 156
Calories from Fat: 80

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