Recipe - Salad-Stuffed Peppers

1 cup Lentilles du Puy; (French
green
; lentils)* picked
; over and rinsed
6 cup Water
1 Onion; chopped fine
3 Bacon slices; chopped
1 Garlic clove; halved
One fourth teaspoon Dried thyme
2 Fresh flatleafed parsley
sprigs plus 1/2; chopped
fine
; cup leaves
2 Carrots; minced fine (about
; Three fourths cup)

FOR VINAIGRETTE
2 teaspoon Whitewine vinegar
1 One half tablespoon Dijon mustard; or to taste
One fourth cup Olive oil
1 bn Arugula; coarse stems
; discarded, washed
; well and spun dry

In a heavy saucepan combine lentils, water, onion, bacon, garlic, thyme,
and parsley sprigs and simmer, covered, 20 minutes. Stir in carrots and
simmer mixture, covered, until lentils are tender, about 10 minutes.
Lentils may be made 2 days ahead and kept in cooking liquid, covered and
chilled. Reheat lentils before proceeding with recipe.

Make vinaigrette:

Transfer 2 tablespoons lentilcooking liquid to a medium bowl and whisk in
vinegar, mustard, and salt and pepper to taste. Add oil in a stream,
whisking, and whisk dressing until emulsified.

Drain lentils well in a sieve and discard parsley sprigs and garlic. Toss
lentils with chopped parsley and vinaigrette and season with salt and
pepper.

Just before serving, arrange arugula decoratively around salad.

Serves 6.

Gourmet March 1995

Converted by MC_Buster.

Per serving: 713 Calories (kcal); 65g Total Fat; (79% calories from fat);
10g Protein; 27g Carbohydrate; 16mg Cholesterol; 682mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 One half Vegetable; 0 Fruit; 12 Fat;
0 Other Carbohydrates

Converted by MM_Buster v2.0n.