Lemon Lentil Salad
5 tablespoons olive oil or vegetable oil divided
1 tablespoon lemon juice
2 teaspoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
3 cups water
1 cup dry lentils
1 bay leaf
1 large tomato, diced
1/2 cup minced fresh parsley
2 to 3 green onions, sliced
In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
In a medium saucepan, bring water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat.
Let stand 30 minutes; drain if necessary. Remove bay leaf. Add tomato, parsley, onions and dressing; mix gently. cover and chill for at least 2 hours.
Yield: 4-6 servings.
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