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Tangy lentil salad
TANGY LENTIL SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Dkuhnen msn
Side dish
Amount Measure Ingredient -- Preparation Method
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1 c (250ml) dry lentils
3 Bay leaves
4 cl Garlic, peeled and crushed
1/4 ts (1ml) dried oregano
6 tb (90ml) olive oil
6 tb (90ml) vinegar
2 Garlic cloves, minced
1/2 ts (2ml) ground cumin
Salt and Pepper
1 Small red onion
1 Red pepper, seeded, diced
3 tb (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 Kalamata olives
Pick over lentils, wash and place in a large saucepan
with bay leaves, crushed garlic and oregano. Cover
with water by 2 inches, bring to boil then simmer
uncovered 30 minutes until tender. Drain, cool and
remove garlic and bay leaves. To make vinaigrette,
whisk together olive oil, vinegar, minced garlic,
cumin, salt and pepper in small bowl. Toss with
lentils, onion and red pepper. Let sit 20 minutes.
Taste and season as needed with salt, pepper and
vinegar. Salad can be prepared to this point 6 hours
in advance. To serve, toss salad with parsley and
place on platter. Garnish with crumbled feta cheese
and olives. Source: The Toronto Star Newspaper, April
15th, 1996.
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| Free recipe:
Tangy lentil salad
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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