Health Daily News

2 Garlic cloves, chopped

1 Cup green or brown lenses, washed and took over

1 Bay leaf

1 / 2 medium onion

Salt to taste

1 water-packed tuna, drained

1/4 Cup chopped flat parsley

1 Tablespoon chopped chives

1 Tbsp fresh lemon juice

1 Tablespoon sherry vinegar or red wine vinegar

1 Tsp Dijon mustard

1/4 Cup olive oil extra vergine

1. Place of the lenses, half the garlic, the bay leaf and the onion in a medium sized pot or soup pot. Add 1 litre Wasser.Zum cooking bring, reduce the heat and add salt to taste (approximately 1 teaspoon add).Cover and simmer allow 30 minutes for the lenses are just tender.Remove the onion and bay leaf and discard.Drain the lenses set through a strainer over a bowl.

2. In a large bowl, combine the tuna, parsley, chives, draining lenses.

Whisk 3. in a small bowl or measuring cup, the lemon juice, vinegar, mustard, remaining clove of garlic and salt and pepper together after Geschmack.Schneebesen in olive oil and 2 tablespoons of broth from the lenses.Taking tuna with lenses and serve.

Yield:Four acts.

Preparation ahead:This keeps for four or five days in the refrigerator.

Nutritional information per serving: 327 calories; 16 grams of fat 2 g saturated fat; 15 milligrams cholesterol; 30 grams carbohydrates; 8 grams of dietary fiber; 167 mg sodium; 19 grams protein

Martha rose Shulman can Martha rose shulman.com werden.Ihr reached's latest book "the very best of recipes for health."

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