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 \N Garlic clove, peeled
1 \N Bay leaf
¼ cup Red wine vinegar
2 tablespoons Extra-virgin olive oil
\N \N Salt
\N \N 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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