Prep 30 mins
Cook 30 mins
from NY Times' "recipes for health" - http://www.nytimes.com/2010/11/16/health/nutrition/16recipehealth.html?_r=1&src=twt&twt=nytimeshealth
- 2 garlic cloves, minced
- 1 cup lentils, washed and picked over (green or brown)
- 1 bay leaf
- 1⁄2 medium onion
- 1 can water-packed tuna, drained
- 1⁄4 cup chopped flat-leaf parsley
- 1 tablespoon chopped chives
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar or 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄4 cup extra virgin olive oil
- Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.
- In a large bowl, combine the tuna, parsley, chives and drained lentils.
- In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.