French Lentil Salad

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            FOOD FUNNY
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Thanks to reader "AJAllred" for these friendly reminders:

The Top 10 Rules of Chocolate

10. If you've got melted chocolate all over your hands, you're eating
it too slowly.

9. Chocolate covered raisins, cherries, orange slices & strawberries
all count as fruit, so eat as many as you want.

8. The problem: How to get 2 pounds of chocolate home from the store
in hot car. The solution: Eat it in the parking lot.

7. A nice box of chocolates can provide your total daily intake of
calories all at once. Isn't that handy?

6. If calories are an issue, store your chocolate on top of the
fridge. Calories are afraid of heights, and they will jump out of the
chocolate to protect themselves.

5. Eat equal amounts of dark chocolate and white chocolate, for a
balanced diet. They actually counteract each other.

4. Money talks. Chocolate sings.

3. Chocolate has many preservatives. Preservatives make you look
younger.

2. If not for chocolate, there would be no need for control top
pantyhose. An entire garment industry would be devastated.

and the #1 Rule of Chocolate...

1. Put "eat chocolate" at the top of your list of things to do today.
That way, at least you'll get one thing done.

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            TODAY'S RECIPE
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This dish doesn't involve grilling, but it's an easy and nutritious
make-ahead and take-along dish that doesn't need refrigeration.

French Lentil Salad

8 cups (2 L) water
2 sprigs fresh parsley
2 cloves garlic, crushed
2 bay (laurel) leaves
1 cinnamon stick
1 lb (450 g) green or brown lentils, picked over and rinsed
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
1 Tbs (15 ml) Dijon mustard
1 shallot, finely chopped
Salt and freshly ground pepper to taste
1 medium red onion, finely chopped
Fresh parsley for garnish (optional)

Combine the water, parsley, garlic, bay leaves, and cinnamon stick in
a saucepan and bring to a boil over high heat. Stir in the lentils,
reduce the heat and simmer uncovered just until the lentils are
tender, 15 to 30 minutes. Do not over cook. Drain the lentils,
remove and discard the seasonings. Whisk together the olive oil,
vinegar, mustard, shallot, salt, and pepper and pour over the lentils.
Add the chopped onion and toss to combine. Serve warm, chilled, or at
room temperature, garnished with chopped parsley if desired. Serves 6
to 8.
Received on Tue Jul 27 10:09:14 2004