Toni Tennille's Lentils Vinaigrette, recipes from Bragg

Toni Tennille is half of the musical duo "The Captain and Tennille." She posted this recipe on her blog.


LENTILS VINAIGRETTE
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1 1/2 cups lentils
1 quart water
2 1/2 teaspoons salt
7 tablespoons extra virgin olive oil
4 tablespoons apple cider vinegar
1 red onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
1 cup sliced almonds
1/2 cup fresh parsley, chopped
1/4 pound (about 2 quarts) mixed salad greens
Ground pepper to taste
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Put the lentils in a medium saucepan with the water and 1/2 teaspoon of salt. Bring to a boil. Reduce heat and simmer, partially covered, until the lentils are tender...about 25 minutes. Drain and return to the pan. Add 1 tablespoon of the olive oil, 1 tablespoon of the vinegar, and 1/2 teaspoon salt. Mix gently and set aside.
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After the lentils have been cooking for a while, heat 3 tablespoons olive oil in a large frying pan, over moderately low heat. Add the onion and cook, stirring occasionally, until translucent (about 5 minutes). Add the carrots, celery, and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender...about 10 minutes.
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Remove the vegetables from the heat and add 2 tablespoons of the vinegar. Combine the cooked lentils with the vegetables.
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In a small frying pan, toast the sliced almonds over moderately low heat, stirring frequently, until golden brown.....about 5 or 10 minutes. You can do this ahead of time, if you like.
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Shortly before serving, stir the toasted almonds and chopped parsley into the lentil mixture.
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Put the salad greens in a large bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar and 1/2 teaspoon salt. Serve the lentil mixture over the greens. Makes enough for six to eight people. Healthy and delicious!
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And remember, you can adjust the salt in the recipe according to your own taste and health requirements.