Lentil Salad
Photo: flickr user Zesmerelda
Ingredients
Preparation
1
Boil 1 pound lentils in 5 cups water or broth with 2 teaspoons salt. Bring to a boil, reduce heat, and simmer covered tightly for 28 minutes. The lentils should be tender, but still firm. Drained, toss with 4 tablespoons olive oil, cool. Add 1 large chopped onion, 1 to 2 ribs of celery, 1/2 cup finely chopped green pepper or pimiento. Make a vinaigrette with 1/2 cup olive oil, 2 tablespoons wine vinegar, 2/3 teaspoons pepper or, 1 teaspoon salt. Pour over and toss well.
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Yield:
6.0 servings
Added:
Thursday, December 3, 2009 - 2:32am