1 1-inch thick slice vidalia onion, plus 1 cup chopped vidalia onion
3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley
2 cloves garlic, minced
1 cup dried brown lentils
2 tbs good olive oil
3 tbs balsamic vinegar
1 tsp Dijon mustard
Directions:

Bring medim saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring back up to boil. Stir in lentils. Reduce heat and simmer, uncovered, until lentils are just tender, about 20 minutes. Drain. Discard onion and parsley.

Stir oil, vinegar, mustard and remaining garlic in small saucepan over low heat until just warm (do not boil).

Place warm lentils in bowl. Add chopped onion, chopped parsley and warm vinaigrette; toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature

This recipe was contributed by Marie from the Radiant Recovery Community Forum.