from NY Times’ “recipes for health” – http://www.nytimes.com/2010/11/16/health/nutrition/16recipehealth.html?_r=1&src=twt&twt=nytimeshealth
Ingredients: [‘garlic cloves’, ‘lentils’, ‘bay leaf’, ‘onion’, ‘salt’, ‘tuna’, ‘parsley’, ‘chives’, ‘fresh lemon juice’, ‘sherry vinegar’, ‘dijon mustard’, ‘extra virgin olive oil’]
Quantity of Ingredients: [“2 garlic cloves, minced “,”1 cup lentils, washed and picked over (green or brown)”,”1 bay leaf”,”1/2 medium onion”,” salt”,”1 can water-packed tuna, drained “,”1/4 cup chopped flat-leaf parsley”,”1 tablespoon chopped chives”,”1 tablespoon fresh lemon juice”,”1 tablespoon sherry vinegar or 1 tablespoon red wine vinegar”,”1 teaspoon Dijon mustard”,”1/4 cup extra virgin olive oil”]
Number of Servings: 4
Steps: [‘Place the lentils, half the garlic, the bay leaf and the onion in a medium-size saucepan or soup pot. Add 1 quart water. Bring to a boil, reduce the heat and add salt to taste (about 1 teaspoon). Cover and simmer 30 minutes until the lentils are just tender. Remove the onion and bay leaf, and discard. Drain the lentils through a strainer set over a bowl.’, ‘In a large bowl, combine the tuna, parsley, chives and drained lentils.’, ‘In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, remaining garlic clove and salt and pepper to taste. Whisk in the olive oil and 2 tablespoons of the broth from the lentils. Toss with the tuna and lentils, and serve.’]