From The Boston Globe Magazine, Sheryl Julian and Julie Riven, 2005 March 27.
Serves 4.
In a saucepan, bring the water to a boil. Stir in the lentils, turn down the heat, and cook for 20 to 25 minutes or until the lentils are tender but still have some bite.
Meanwhile, in a bowl, whisk together the salt, pepper, and vinegar until the salt dissolves. Whisk in the mustard. Add the oil in a thin steady stream, whisking until the dressing emulsifies.
When the lentils are cooked, drain them into a colander. Transfer the lentils to a bowl. Spoon half of the dressing over the lentils while they are hot. Stir gently. Let them sit until they are just warm.
Add the onion, scallions, and parsley. Stir and add enough dressing to coat the lentils.
Notes: Haven't tried it yet.
No live organism can continue for long to exist sanely under conditions of
absolute reality; even larks and katydids are supposed, by some, to dream.
Hill House, not sane, stood by itself against its hills, holding darkness
within; it had stood so for eighty years and might stand for eighty more.
Within, walls continued upright, bricks met neatly, floors were firm, and
doors were sensibly shut; silence lay steadily against the wood and stone
of Hill House, and whatever walked there, walked alone.
-- Shirley Jackson, "The Haunting of Hill House"
This page was last modified on 2011 December 20.