Serves: 6
Total Calories: 208

FOR THE DRESSING:
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon style mustard
1/2 teaspoon minced garlic

FOR THE LENTILS:
1 sprig fresh Italian parsley
1 clove garlic, crushed
1 bay leaf
1 stick cinnamon
1 teaspoon kosher salt
2 cups French green lentils, sorted and rinsed

1/2 cup minced red onion
kosher salt
freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley

TO MAKE THE DRESSING: In a large bowl whisk together the dressing ingredients.

TO PREPARE THE LENTILS: In a large saucepan combine 2 quarts water with the parsley, garlic, bay leaf, cinnamon stick, and salt. Bring the water to a boil over high heat. Stir in the lentils and cook, uncovered, in gently boiling water until tender, 15 to 30 minutes. Drain the lentils. Pick out the seasonings and discard.

Whisk the dressing again. Add the cooked lentils and red onion. Fold to combine. Season with salt and pepper. Just before serving, sprinkle with the parsley. Serve warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 208
Calories from Fat: 107

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