- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Weil, M.D.
Ingredients
- 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
Directions
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.
