Recipe: Red Lentils Vinaigrette (McCall's) (microwave)

RED LENTILS VINAIGRETTE

FOR THE LENTILS:
1 cup dry red lentils
1 bay leaf
1/2 teaspoon dried thyme leaves
3 cups water
FOR THE DRESSING:
1/3 cup olive oil
3 tablespoons lemon juice
2 large cloves garlic, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon coarse Dijon mustard
REMAINING INGREDIENTS:
1 small green or red pepper, diced
1 stalk celery, diced
1 large carrot, shredded
1 small red onion, finely chopped

In very large glass bowl, combine lentils, bay leaf, thyme and water. Cover; cook in microwave on HIGH 15 minutes or until lentils are tender, stirring every 5 minutes. Discard bay leaf; drain lentils.

In large bowl, blend dressing ingredients; stir in lentils and remaining ingredients.

Serve warm or chilled; if desired, serve on platter lined with endive leaves.

Servings: 8
Source: McCall's - November 1990