Lentil Salad
By Andrew Wiel, M.D.


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.