Green lentil salad

Yield: 8 servings

Measure Ingredient
1 pounds Imported French green lentils or brown lentils
1 medium Onion, halved and stuck with 2 cloves
1 Garlic clove, peeled
1 Bay leaf
¼ cup Red wine vinegar
2 tablespoons Extra-virgin olive oil
Freshly ground black pepper

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.

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