Green Lentil Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Imported French green lentils or brown lentils,
1 medium: Onion, halved and stuck with 2 cloves
1: Garlic clove, peeled
1: Bay leaf,
1/4 cup: Red wine vinegar,
2 tbsp: Extra-virgin olive oil,
Salt,
Freshly ground black pepper,
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.
Source from luhu.jp
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.
Source from luhu.jp