Health Daily News

For the lenses:

2 Cups green Le Puy lentils, washed and took over

2 large garlic cloves, crushed

1 Bay leaf

1 medium onion, half reduced

1 medium carrot, quartered

6 Cups water

Salt to taste

Fresh ground pepper

1/4 Cup chopped flat parsley

1/2 Cup walnuts broken

For the dressing:

2 Tablespoons red wine vinegar or sherry vinegar

1 Tablespoon Dijon mustard

Salt

1 Shallot, minced meat, 1 clove garlic, chopped

1/3 Cup walnut oil

Salt and freshly ground pepper

1. Combine oven the lenses, garlic, bay leaf, onion, carrot and water in a large pot or Dutch.Bring to a boil.Add salt to taste (1 to 2 teaspoons), reduce the heat to low ceilings and simmer let 35 to 45 minutes until the lentils are soft.Remove from heat.and dispose of the onion, carrot, garlic and bay leaf.Drain through a sieve set over a bowl.

2. Whisk the vinegar, Dijon mustard, salt and shallot or Knoblauch.Schneebesen in the oil and 2-4 tablespoons of liquid of the lenses.Stir in the Linsen.Die parsley and pepper and taste and adjust salt. spoon on plates, arrange walnuts above on the lenses and serve.

Yield:Six is used.

Preparation ahead:This holds for five days in the Kühlschrank.Wenn you lenses ahead make, not drain, before the Speichern.Sie you continue draining fluid absorb. before dressing, adding liquid from the lenses to taste.

Nutritional information per serving: 380 calories 20 grams of fat 2 g saturated fat; 0Milligrams cholesterol; 38 grams carbohydrates; 10 grams of dietary fiber; 60 mg sodium (includes not salt added during preparation); 16 grams protein

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

View the original article here