Take two on our lentil adventure. This one had a very good flavor, but not enough of it. Try tripling the recipe for the dressing with the same amount of lentils, maybe? We tripled the garlic anyway, but that's not unusual for us. :) We lessened the parsley, added some fresh basil, and served it on a bed of baby spinach instead of the radicchio leaves (who can find those, anyway?) Lentil Salad with Balsamic Vinaigrette Makes 4 servings. Recipe from Epicurious. Ingredients 1 1-inch-thick slice red onion plus 1 cup chopped red onion 3 fresh parsley sprigs plus 1/2 cup chopped fresh parsley 2 garlic cloves, minced 1 cup dried brown lentils 2 tablespoons olive oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 8 radicchio leaves or 1 bunch baby spinach Directions Bring medium saucepan of water to boil. Add onion slice, 3 parsley sprigs and 1 minced garlic clove and bring to boil. Stir in lentils. Reduce heat and simmer uncovered until lentils are just tender, about 20 minutes.

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