Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 1 cup | Brown lentils |
| 3 tablespoons | Oil |
| 1 tablespoon | Cider vinegar |
| 1 tablespoon | Sliced scallions or snipped chives |
| 1 tablespoon | Capers; rinsed and drained |
| 2 tablespoons | Finely chopped dill pickle |
| 4 tablespoons | Minced fresh parsley |
| 1 teaspoon | Salt |
Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water.
Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings.
ARKANSAS GAZETTE, 1989, FROM
"THE BEST OF NATURAL EATING
AROUND THE WORLD"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .