Ingredients
1½cupslentils
4cupswater
2½tspsalt
7tbspolive oil,or other oils
4tbspwine vinegar
1red onion
2carrots
2celery ribs
¼tspfresh ground black pepper
1cupalmonds,sliced
½cupfresh parsley,chopped
¼lbmixed salad greens,(about 8 cups)
Preparation
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!
