Irene Pastore Fitness

INGREDIENTS

• 1/2 Cup Uncooked Black Lentils, Rinsed
• 3 Cups Water
• 1 Tablespoon Fresh Garlic, Minced
• 2 Tablespoons Shallot, Peeled and Chopped
• 2 Tablespoons Stone Ground Mustard
• 4 Fluid Ounces Sherry Vinegar
• 1/4 Cup Fresh Parsley, Chopped
• 1 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 12 Fluid Ounces Olive Oil

INSTRUCTIONS

• In a heavy bottom pot add lentils, garlic and water. Bring to a boil and quickly lowe to simmer.
• Cook approximately 50 minutes, until lentils become tender.
• Remove from heat and allow mixture to completely cool. Set aside.
• While lentil mixture is cooling, prepare the dressing.
• In a food processor., add shallots, mustard, vinegar, salt and pepper.
• Puree dressing mixture for 30 seconds.
• With motor running, add oil in a quick, steady stream. Add parsely.
• Remove dressing from processor, and combine with lentils. Mix well.