Meals Matter

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Contributed By: daloeb
Gourmet

Great accompaniment to grilled seafood. Or as a light lunch served with green salad or with lettuce in a pita or roll-up.

Ingredients

1/2 cup Lentils

3 tblsp. Minced onion

3 tblsp. Minced carrots

1 tsp. Minced fresh parsley

1/4 tsp. Dried thyme

1/2 Bay leaf

1/2 tsp. Salt-pepper to taste

2 1/4 cups Water

1 tblsp. Drained capers, chopped, optional

2/3 cup Herbed french dressing (recipe follows)

2 tblsp. Wine vinegar

1/2 tsp. Dijon

1/3 to 1/2 cup Olive oil

1 1/2 tsp. Each fresh parsley, chives, tarragon and chervil or 1/2 tsp. dried and crumbled.

Preparation

In a saucepan combine everything except capers and dressing. Bring to a boil, reduce heat and simmer mixture, covered, for 18 minutes or until lentils are just tender. Drain, discard bay leaf, and chill, covered, in a metal bowl for 10 minutes. Whisk capers with dressing, toss dressing with lentils, serve on lettuce leaves.

To make dressing, in a bowl combine vinegar, mustard, salt and pepper to taste, add oil in stream, whisking until emulsified. Stir in herbs. Makes 2/3 cup.

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