previous | next |
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 |