Lentils Vinaigrette Recipe

Put the lentils in a medium saucepan with the water and salt.

Bring to a boil. Reduce the heat to moderate and simmer for about 25 minutes, partially covered, until the lentils are tender. Drain and return to the pan.

Add 1 tablespoon of the oil, 1 tablespoon of the vinegar, and salt. Mix gently and set aside

In a large nonstick frying pan, heat 3 tablespoons of the oil over moderately low heat. Add the onion and cook for about 5 minutes, stirring occasionally, until translucent. Add the carrots, celery, pepper, and 1 teaspoon of the salt.

Cook, stirring occasionally, for about 10 minutes until the vegetables are tender. Remove from the heat and add 2 tablespoons of the vinegar.

Combine the cooked lentils with the vegetables.

In a small frying pan, toast the almonds over moderately low heat for 5 to 10 minutes, stirring frequently, until golden brown. Or toast them in a 350 degrees F oven for 5 to 10 minutes

Shortly before serving, stir the almonds and parsley into the lentil mixture.

Put the greens in a large glass or stainless-steel bowl and toss with the remaining 3 tablespoons of oil, 1 tablespoon of vinegar, and salt.

Serve the lentil mixture over the greens, and enjoy!