Title: French Lentils
Categories: Herb Side
Yield: 4 Servings

2	c	Verte du Puy lentils
		Water
1/2	c	Parsley; finely minced
1/4	c	.to 1/2 cup Red wine
		. vinegar
2	tb	.to 4 Tbsp Dijon-style
		. mustard
2	tb	Olive oil
4	cl	Garlic; mashed
		Salt to taste
		Freshly milled black pepper
		Hot pepper sauce to taste

The cool/hot counterpoints of parsley and mustard add an extra dimension to these toothsome lentils. Use only tiny, deep green French lentils; they're available in gourmet food stores.

DIRECTIONS:

Rinse the lentils and remove any stones or debris. Place them in a large saucepan with water to cover. Cover the pan and bring the water to a boil over high heat. Reduce the heat and simmer, partly covered, 20 to 30 minutes, or until the lentils are barely tender. Add water as needed to prevent them from boiling dry.

Drain off any excess water. Place the lentils in a bowl and mix with the remaining ingredients, starting with the smaller amounts of vinegar and mustard and adding more to taste.

Serve warm or chill immediately and serve cold.

Makes about 4 to 8 servings. ** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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