1 clove Garlic,crushed
1 Onion, small
1 lb Brown Lentils, rinsed
1 bunch Green onions, thinly sliced
1 bunch Chopped parsley, preferably Italian flat leaf variety
1/3 cup Vinaigrette
Put the lentils in 1 quart of water. Peel the onion, but leave it whole, stick cloves in to the onion and add to the pot. Also add the crushed garlic. Bring to a boil and then simmer for about 10 min or until lentils are tender, but not mushy.
Drain lentils and add the vinaigrette while lentils are still warm.
Chill lentils, then add the onions and parsley, adding more vinaigrette if you so desire.
For a spicy, non-vegan version, add crumbled bacon, sweet chili sauce, thin sliced red bell peppers and substitute slivers of red onion for the green onions.
Serve as a side dish with grilled meats or vegetables, or with a larger serving accompanied by corn or tortilla chips (and maybe a dollop of sour cream), this can be a main dish.
Keeps for up to a week in the fridge.
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