Recipe: Lentil Salad with Scallion-Mustard Vinaigrette

LENTIL SALAD
(Lentils are simmered with parsely, bay leaf, and thyme before tossing with scallion-mustard vinaigrette.)

"This tasty salad is full of fiber, protein and omega-3 fatty acids."

1 cup lentils (regular or French green)
6 sprigs fresh parsley
Bay leaf (preferably Turkish)
Pinch of dried thyme
2 tablespoons wine vinegar
2 scallions, minced
1 teaspoon dry mustard powder
Salt and pepper
1/3 cup walnut oil or extra-virgin olive oil
3 tablespoons chopped fresh parsley

Soak the lentils in enough cold water to cover for 2 hours.

Drain lentils and place in a saucepan with the parsley, bay leaf and thyme. Add boiling water to cover and simmer, covered, for 35 to 45 minutes, until tender. Drain; discard parsley and bay leaf.

In a salad bowl, whisk together the wine vinegar, scallions and mustard and salt and pepper to taste. Add the oil in a stream while whisking. Add the lentils and toss to coat. Add the parsley. Taste for seasoning, and add salt and pepper if necessary. Serve warm or cold.

Makes 4 servings

Per serving: 339 calories, 14 g protein, 31 g carbohydrate, 19 g fat (3 g saturated), 7.6 g fiber, 0 g cholesterol, 5 mg sodium. Calories from fat: 50 percent.

Source: Eating Well for Optimum Health by Andrew Weil