Yield: 6 Servings
|1 cup||Brown lentils|
|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|
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, .