WARM LENTIL SALAD WITH MIXED GREENS IN MUSTARD VINAIGRETTE

[A_nony_mouse]

WARM LENTIL SALAD WITH MIXED GREENS IN MUSTARD VINAIGRETTE
SERVES 4-6


1 1/2 cups dried lentils
2 teaspoons salt
1 small red onion, chopped
4 teaspoons grainy mustard
2 garlic cloves, minced
3 tablespoons balsamic or red wine vinegar
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium red bell pepper, chopped
1/4 cup chopped parsley
2-3 cups loosely packed mixed salad greens
2 plum tomatoes, cut into wedges
1/3 cup crumbled feta cheese
In a large saucepan, bring 3 quarts of water to a boil. Add the lentils and cook 20-30 minutes, until the lentils are softened but still have a little resistance in the center. Add 1 teaspoon of the salt and continue to cook until lentils are tender but not falling apart, 5 to 10 minutes longer. Place the onion in a colander and drain the lentils over the onion to mellow their flavor. Transfer to a medium bowl.


While the lentils are cooking, combine the mustard, garlic, vinegar, black pepper and remaining 1 teaspoon salt in a small bowl. Mix well. Slowly whisk in the oil until well blended. Pour the vinaigrette over the hot lentils. Add the bell pepper and parsley and toss to mix well.


Arrange the greens on a large platter. Spoon the lentils into the center. Arrange the tomato wedges around the rim. Sprinkle the feta cheese over the lentils and serve while they are still warm.

KA-CHING: Each serving of this warm meal of a salad runs 79 cents to $1.18 depending on whether you call it 4 or 6 servings.

From "One-Pot Vegetarian Dishes" by Amy Cotler
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