French lentil salad
1/2 cup finely chopped red onion
2 medium carrots, chopped in 1/4-inch pieces, about 1/2 cup
1 cup French lentils, picked over and rinsed
4 whole cloves garlic, peeled
1/2 tsp. salt, divided
2 ribs celery, chopped
1 cup grape tomatoes, halved
1 Tbsp. fresh lemon juice
2 Tbsps. orange juice
1 tsp. Dijon mustard
3 Tbsps. extra-virgin olive oil
2 tsps. fresh thyme (or 1/2 tsp. dried)
Place chopped onion and carrots in a strainer or fine colander in the sink. 2. Combine lentils and garlic in a pot with enough cold water to cover them by 3 inches. Bring to a boil over medium-high heat, and cook until lentils are tender but still hold their shape, 15 to 20 minutes. 3. Stir in 1/4 tsp. salt, and cook 1 minute longer; drain over carrots and onion in strainer, and rinse under cold water. Discard garlic cloves, and transfer to a large bowl. Toss with celery and tomatoes. 4. Whisk together lemon juice, orange juice, mustard, olive oil, remaining 1/4 tsp. salt, and thyme, and toss with the lentil salad.
Nutritional analysis per serving: 280 calories, 11 g protein, 9 g fiber, 12 g fat, 2 g saturated fat, 356 mg sodium.