Title: Green Lentil Salad
Categories: Salad Lentils
Yield: 8 Servings

1	lb	Imported French green lentils or brown lentils
1	md	Onion, halved and stuck with 2 cloves
1		Garlic clove, peeled
1		Bay leaf
1/4	c	Red wine vinegar
2	tb	Extra-virgin olive oil
		Salt
		Freshly ground black pepper

From "Bistro Cooking," by Patricia Wells (Workman).

Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1". Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed; liquid should be absorbed when lentils are done.

Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary. Serve warm.

Makes 6-8 servings.

previous

next