Guest guest Posted August 18, 2000 Report Share Posted August 18, 2000 * Exported from MasterCook * Classic Lentil Salad Recipe By :The Greek Vegetarian, Diane Kochilas Serving Size : 6 Preparation Time :0:00 Categories : The Greek Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound baby lentils 1 bay leaf 2 medium onions -- peeled & finely chopped (about 1 1/3 cups) 2 cloves garlic -- chopped 1 large carrot -- peeled & diced 1 cup finely chopped flat-leaf parsley 4 tablespoons extra virgin olive oil -- (to 5 tbsp) 2 tablespoons red wine vinegar salt & black pepper to taste Rinse the lentils and drain in a colander. Place in a pot with the bay leaf and ample water to cover by 2-3 inches. Bring to a boil, reduce heat, and simmer, uncovered, until the lentils are tender but firm, about 20 minutes. As they simmer, skim the foam from the surface. Remove to a colander, discard the bay leaf, rinse under cold water, and drain. Toss the onion, garlic, and carrot with the lentils in a large serving bowl. Mix in the parsley and season to taste with olive oil, vinegar, salt & pepper. Let stand, covered, for 30 minutes at room temperature before serving. S(ISBN): " 0-312-14608-6 " Copyright: " 1996, St. Martin's Press " - - - - - - - - - - - - - - - - - - - Per serving: 104 Calories (kcal); 9g Total Fat; (75% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 11mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 20212 0 0 0 Quote Link to comment Share on other sites More sharing options...
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