10 September 2015
Iris Yas Island
Lentil Salad by Iris Abu Dhabi
Bring medium saucepan of water to boil. Add onion slices, 3 parsley sprigs and 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 onion 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. Serve warm or at room temperature.