Provençal Lentil Salad

Recipe Ingredients

1/2 cup	118ml	Lentils - picked over,
		Rinsed and drained
1/2		Onion - halved
1		Garlic clove - crushed
1		Bay leaf
1		Red bell pepper - seeded, and
		Finely diced
1/2		Red onion - chopped
2 tablespoons	30ml	Chopped fresh flat-leaf parsley
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	White wine vinegar
1 teaspoon	5ml	Chopped fresh sage
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Bring large pot of water to a boil over high heat. Add lentils, onion quarters, garlic and bay leaf. Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard onion, garlic and bay leaf.

Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, 1/4 teaspoon salt and 1/4 teaspoon freshly ground pepper. Cool to room temperature before serving.

This recipe yields 4 servings.

Per Serving: 128 Cal; 8g Prot; 3g Total Fat (0 Sat. Fat); 20g Carb.; 0mg Chol; 125mg Sod.; 9g Fiber.

Source:
Vegetarian Times, January 2002

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