My favorite lentil recipe...

 

8 7/8 oz. lentils

1 medium carrot, I make thin strips with a vegetable peeler. Can also be chopped finely. Your choice.

2 garlic cloves, minced ( or more, cause um... garlic is delicious!)

1 bunch parsely (as you can see in pic I omitted this, I was out. Used italian seasoning- best with fresh)

1/4 onion finely chopped

1 1/2 tsp extra virgin olive oil

Dressing:

1/2 cup Extra Virgin Olive Oil

2 T. Balsamic Vinegar

2 T. white wine ( or a touch more vinegar)

2 T. Dijon Mustard

1/16 t. cinnamon

1 t sugar

1 t pepper

salt, to taste

Cook the lentils in lightly salted water for 20 minutes or until soft. Strain water out. Set aside. Put all the dressing ingredients in a bowl and whisk well. Heat 1 1/2 tsp EVOO in small saucepan. When warmed add onion, garlic and carrots (if youfinely chopped them. Not necessary if you used a vegetable peeler or grated them). Remove the pan from heat and toss in lentils and chopped parsley. Mix and add to bowl with dressing. Mix again. Can be served warm, cold or room temperature. Always a favorite in my house :)

Makes 4 servings