LENTIL SALAD WITH VINAIGRETTE DRESSING (pareve)
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Ingredients 1 1/2 cups green lentils 1 qt. Water Salt to taste 1/2 cup olive oil 1/4 cup red wine Vinegar 1 cup red onion, chopped 2 cups carrots, chopped 2 cups celery, chopped 1/4 teaspoon black pepper, ground 1 cup sliced almonds, toasted 1/2 cup fresh parsley, chopped 4 to 6 cups mixed salad greens

Instructions

Put the lentils in a medium saucepan with the water and 1/2 teaspoon of salt. Bring the mixture to a boil. Reduce the heat to a simmer and cook, partially covered, until the lentils are tender, about 25 minutes. Drain and return the lentils to the pan. Add 2 tablespoons of the olive oil, 1 tablespoon of the red wine vinegar, and 1/2 teaspoon of salt. Mix gently and set aside. In a large nonstick frying pan, heat 2 tablespoons of the remaining olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrots, celery, pepper, and salt to taste. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Remove t he vegetables from the heat and add 1 tablespoon of the remaining red wine vinegar. Combine the cooked lentils with the vegetables and let cool to room temperature. Shortly before serving, stir the toasted almonds and parsley into the lentil mixture. Put the salad greens in a large bowl and toss them with the remaining olive oil, red wine vinegar, and salt to taste. Place approx. 1 cup of the salad greens on each of the individual serving plates and then divide the lentil salad between the plates spooning the lentil mixture over the greens.

Serving Size

Makes 6 to 8 servings.

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