| Ingredients: |
2 cups black or green lentils
½ cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf
Dressing
3 shallots peeled and thickly sliced
¼ cup Dijon mustard
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste
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| Directions: |
- Put the lentils in a large pot and cover with water to an inch above beans.
- Add parsley, thyme and bay leaf. Bring to a boil.
- Reduce the heat to medium-low and simmer 15 minutes until lentils are tender, not mushy.
- While the lentils are simmering, combine the ingredients for dressing and whisk briskly.
- Drain water.
- Add dressing to lentils and serve warm.
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