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
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.