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LOCATION: Recipes >> Vegetarian >> Lentil Salad 01

Print this Recipe    Lentil Salad 01

LENTIL SALAD WITH LEMON DRESSING

1 1/2 cups rinsed raw lentils
2 to 3 cups water
2 shallots, minced
1 tsp. olive oil
3 Tbs. lemon juice
2 tsp. Dijon mustard
2 Tbs. minced fresh parsley
1/2 tsp. minced fresh tarragon
(1/4 tsp. dried)
1/2 to 1 tsp. minced garlic
1 tsp. salt
3 Tbs. nonfat plain or soy yogurt, or to taste
Pepper to taste
4 cups mixed fresh lettuces, such as radicchio, oak leaf and Bibb
1/3 cup balsamic vinegar

In a large saucepan over medium-high heat, combine lentils, water
and shallots; bring to a boil. Simmer, uncovered, for 30 to 40
minutes, or until lentils are soft but not mushy. Drain; place in
a bowl. In a smaller bowl, combine remaining ingredients except
lettuces and vinegar; pour over lentils. Toss well. Let marinate
20 minutes at room temperature. Divide lettuces among 4 large salad
plates; drizzle lightly with balsamic vinegar and top with lentil
mixture. Serves 4.

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