Served warm, this dish is tangy and satisfying. It makes a great side kick to chicken, fish, or a hunk of crusty bread. It would also be delicious as part of a composed salad that included grilled vegetables, feta cheese and greens. Lentils are a legume, low in fat and high in fiber. The dark green French lentils called for in this recipe, commonly called “Le Puy” lentils, take a little longer to cook than other varieties, but they hold their shape well. I use milder brown lentils for soup, stew and other side dishes. Read more for recipes!
