250 ml red onion, chopped 1 cup
3 fresh parsley sprigs
125 ml fresh parsley, chopped 1/2 cup
2 garlic cloves, minced
250 ml dried lentils 1 cup
25 ml olive oil 2 tbsp
45 ml balsamic vinegar 3 tbsp
10 ml dijon mustard 2 tsp
4 green leaf lettuce leaves
Bring medium saucepan of water to boil. Add parsley sprigs, 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender; about 20 minutes. Drain. Discard garlic and parsley.
Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).
Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper. Spoon salad into green leaf lettuce leaves on plates. Serve warm or at room temperature.
Serves 4