MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Green Lentil Salad
  Categories: Salads, Lentils
       Yield: 8 servings
  
       1 lb Imported French green
            -lentils or brown lentils
       1 md Onion, halved and stuck
            -with 2 cloves
       1    Garlic clove, peeled
       1    Bay leaf
     1/4 c  Red wine vinegar
       2 T  Extra-virgin olive oil
            Salt
            Freshly ground black pepper
  
   From “Bistro Cooking,” by Patricia Wells (Workman).
   
   Rinse lentils and discard any pebbles. Place lentils, onion, garlic
   and bay leaf in a medium saucepan and cover with cold water by 1".
   Cover and bring to a boil over medium heat. Reduce heat to low and
   simmer, covered, until lentils are tender, 25-35 minutes. Add liquid
   as needed; liquid should be absorbed when lentils are done.
   
   Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt
   together in a small bowl. Pour over warm lentils and toss. Before
   serving, season with pepper and additional salt, if necessary. Serve
   warm.
   
   Makes 6-8 servings.
  
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