Lentils Vinaigrette

Ingredients

• 1 cup almonds sliced
• 2  carrots chopped
• 2 ribs celery chopped
• 0.5 cup parsley fresh chopped
• 0.3 teaspoon fresh-ground pepper black
• 1.5 cups lentils 
• 2 quarts salad greens mixed
• 7 tablespoons olive oil such as peanut
• 1  onion red chopped
• 2.5 teaspoons salt 
• 1 quart water 
• 4 tablespoons red-wine vinegar 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Put the lentils in a medium saucepan with the water and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat to moderate and simmer, partially covered, until the lentils are tender, about 25 minutes.
2. Drain and return to the pan.
3. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar, and 1/2 teaspoon of the salt.
4. Mix gently and set aside.
5. Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderately low heat.
6. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
7. Add the carrots, celery, pepper, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
8. Remove from the heat and add 2 tablespoons of the vinegar.
9. Combine the cooked lentils with the vegetables.
10. In a small frying pan, toast the almonds over moderately low heat, stirring frequently, until golden brown, 5 to 10 minutes. Or toast them in a 350 oven for 5 to 10 minutes. Shortly before serving, stir the almonds and parsley into the lentil mixture.
11. Put the greens in a large glass or stainless-steel bowl and toss with the remaining 3 tablespoons oil, 1 tablespoon vinegar, and 1/2 teaspoon salt.
12. Serve the lentil mixture over the greens.
13. Wine Recommendation: The unique earthy flavor of the lentils and the tangy vinaigrette call out for the delicate balance of sweet and tart found in a riesling kabinett from Germany's Mosel region.