1small head romaine lettuce, leaves washed and separated
1 clove garlic, minced
1 1/2teaspoonherbes de Provence
1/4 teaspooncayenne pepper
n a medium-large saucepan, combine lentils, water, and broth. Bring to a simmer. Add yellow onion, garlic, and bay leaves. Cover and continue to simmer for 20 minutes, or until lentils are tender and all or most of the liquid is absorbed. Remove from heat and remove bay leaves. Cool and drain any excess liquid.
In a large bowl, combine cooled lentils, tomatoes, bell pepper, red onion, celery, and parsley. In a small bowl, whisk together all dressing ingredients. Immediately drizzle dressing over lentil mixture and toss to distribute.
Line a glass serving bowl with romaine lettuce leaves and top with lentil salad. Chill before serving.
Lentil Salad Provencal
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.