- 1 cup French Green Lentils
- 2 cups water
- 2 cloves garlic chopped
- 1 teaspoon salt
- black pepper
- ½ teaspoon agave syrup
- 3 tablespoon Fuller’s Tarragon, Basil, or French Herb Vinegar*
- 1 tablespoon virgin olive oil
- ¼ cup minced parsley
- 3 cups mixed greens, chard, kale, arugala or mustard
Makes four servings.
Bring water to boil and add the lentils, salt, and garlic. Reduce heat to medium low and simmer about 30 to 40 minutes until tender. Do not allow to boil. The lentils need to stay whole.
Drain the excess water off the lentils after they have cooked. Put lentils in a bowl, add black pepper, agave syrup, olive oil, minced parsley and your choice of herbal vinegar. Gently toss and allow to marinate about 20 minutes.
Tear the greens into 2-3 inch pieces. Heat a large sauté pan with about 1 tablespoon of water, add the greens and stir and cook over medium heat for about 1 minute to soften the green a little.
Arrange the green onto four salad plates or on one large platter. Divide the marinated lentil on each plate or mound them onto the platter of greens.
This is a tasty luncheon salad served with whole grain bread or rolls or with a soup. It’s also a nice side dish for a light meal of fish, chicken, or egg entrées.
* You can substitute any herbal vinegar for the ones suggested and be successful.