1 cup Steamed Lentils (Regular/French Green)
6 sprigs Organic Parsley
Bay Leaves (Turkish)
1 pinch Thyme (dried)
2 tablespoons Wine Vinegar
2 Scallions minced
1 teaspoon Dry Mustard Powder
1/3 cup Walnut Oil
3 tablespoons Organic Parsley chopped
Soak the lentils in enough cold water to cover for 2 hours.
Drain and place in a saucepan with the parsley sprigs, the bay leaf, and the thyme.
Add boiling water to cover, and simmer for 35 - 45 minutes, covered, until tender.
Drain and discard the parsley sprigs and bay leaf, or use Melissa's Steamed Lentils.
In a salad bowl, whisk together the wine vinegar, scallions, mustard, salt, and pepper.
Add the walnut oil in a stream while whisking.
Add the lentils and toss with the dressing.
Add the chopped fresh parsley. Correct the seasoning. Serve warm or cold.