Title: Cold Lentil Salad
Categories: Digest Vegetarian
Yield: 2 Servings

1	c	Any type of lentils salt or soy sauce to taste, black pepper
2	tb	Olive o** (optional)
1	tb	Wive vinegar
2	ts	Dijon mustard
2		Tomatoes, chopped or canned
2		3 green onions, chopped
2	tb	Parsley, chopped

Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in other things except for tomatoes, parsley and green onions. Chill. Add rest of the stuff. Serve cold with or without har.boi.eggs. Yummy!!!

Good luck,

Richard Sanchez Vegetarian since 1968

rsanchez@whale.st.usm.edu (Richard X. Sanchez)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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