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Lentil Salad, Warm II (P, TNT)
Source: Unknown
Serves: 6

8 oz. lentils (any color, I used green)
2 celery stalks, thinly sliced
1/2 red bell pepper, chopped
2 scallions, sliced
2 garlic gloves, minced
2 tablespoons chopped fresh parsley
1/4 cup balsamic vinegar
1/3 cup olive oil
1 tsp. Dijon mustard (optional)
1/2 tsp. salt
Freshly ground black pepper to taste
1/4 cup chopped toasted walnuts

Boil lentils until just cooked, not mushy. Drain lentils and place in large mixing bowl to cool slightly.

In small bowl, combine all remaining ingredients, mixing well. Pour mixture over warm lentils and stir gently to combine thoroughly. Serve warm. Good with crusty bread. It can also be served chilled.

Poster's Notes:
This is a new recipe for me. I made it for the first time this past week, as a side dish. But it was so filling, that I would consider making it as a main pareve or vegetarian meal. It was a big hit with my family.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A