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| Green Lentil Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 8
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Ingredients
1 lb imported french green lentils or br; own lentils
1 medium onion, halved and stuck with 2 clov; es
1 garlic clove, peeled
1 bay leaf
1/4 cup red wine vinegar
2 tablespoon extra-virgin olive oil
1 salt
1 freshly ground black pepper
Cooking Directions:
From "Bistro Cooking," by Patricia Wells (Workman).
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1". Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed; liquid should be absorbed when lentils are done.
Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary. Serve warm.
Makes 6-8 servings.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
salads
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