Lentil salad (insalata di lenticchie)

Yield: 4 servings

Measure Ingredient
\N \N ISBN 0-02-009078-1; 1994

Simple but very satisfying. Serve this salad on a bed of crisp greens with some fresh crusty bread.

1 cup brown lentils 4 cups water Salt and freshly ground black pepper to taste ¼ cup chopped red onion ½ cup finely chopped carrot 1 tablespoon chopped fresh parsley ¼ cup extra virgin olive oil 1 tablespoon red wine vinegar

1. Combine the lentils and water in a large saucepan and bring the water to a boil over high heat. Then cover the pan, reduce the heat to medium-low, and simmer for 30 to 35 minutes, until the lentils are tender. Drain well, cover, and allow to cool to room temperature.

2. Transfer the lentils to a medium-size serving bowl and season with salt and pepper. Add the onion, carrot, parsley, olive oil, and vinegar and toss well to combine before serving.

From : Sallie Krebs, Sat 07 Oct 95 13:30, Area: COOKING Source: Cooking Vegetables the Italian Way; Judith Barrett From: Sallie Krebs Date: 10-07-95 (20:01) (159) Fido: Cooking

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