Yield: 1 servings
|½ cup||Dried lentils; picked over and|
|\N \N||; rinsed|
|1½ cup||Low-salt chicken broth|
|1½ tablespoon||Extra-virgin olive oil|
|1 tablespoon||Red-wine vinegar|
|2 teaspoons||Fresh lemon juice|
|1 small||Bunc arugula; coarse stems|
|\N \N||; discarded, the rest|
|\N \N||; washed and spun dry|
|½ \N||Head radicchio; (about 1/4 pound)|
|1 medium||Belgian endive|
|2 ounces||Crumbled feta cheese; (about 1/3 cup)|
In a saucepan simmer lentils in broth and water, covered 20 minutes, or until tender, and drain. Toss lentils with oil, vinegar, and lemon juice and cool almost to room temperature.
Chop arugula, radicchio, and endive into ¼-inch pieces and add to lentils. Add feta and salt and coarsely ground black pepper to taste, tossing well.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.