1 C. black lentils

2 carrots peeled and finely grated

1/2 C. chopped fresh parsley

1/4 C. capers drained rinsed and coarsely chopped

 

Vinaigrette:

3 T. red wine vinegar

1 T. Dijon mustard

1 clove garlic minced

1/2 C. olive oil

2 T. snipped fresh chives

1 1/2 tsp. minced fresh tarragon or 1/2 tsp. dried tarragon

Salt and freshly ground pepper to taste

 

Pick over and rinse lentils. Cook red lentils covered in 3 C. salted simmering water for about 13 minutes or until just tender. Drain and let cool. Cook black lentils covered in 3 C. salted simmering water for about 25 minutes or until just tender. Drain and let cool. In a large bowl combine lentils carrots parsley and capers. To make vinaigrette: In a medium bowl whisk vinegar mustard garlic and oil together. Stir in chives tarragon salt and pepper. Add to lentils and toss well to combine. Taste and adjust seasoning.

 

Yield:

Calories:

Fat:

Fiber: