xpost: italian lentil salad

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* Exported from MasterCook *

 

Italian Lentil Salad

 

Recipe By :Paola Scaravelli and Jon Cohen

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried lentils

1 carrot

1 onion

1 bay leaf

1/2 teaspoon salt

freshly ground pepper

1/2 cup olive oil

3 tablespoons lemon juice

2 tablespoons chopped parsley

 

1. Soak the lentils for 8 hours or overnight in 3 cups of water. Drain and rinse

the lentils; place them in an enameled or stainless steel saucepan. Peel the

carrot and cut into small pieces. Cut the onion in half. Add carrot, onion, bay

leaf, and 3 cups of water to the saucepan. Bring to a boil and simmer covered

for 20 to 25 minutes, until the lentils are cooked but still firm and intact.

Remove and discard the onion and bay leaf. Drain, reserving the liquid for use

in soup, and place the lentils and carrot in a small salad bowl.

 

2. Combine the salt, pepper, oil and lemon juice in a small mixing bowl and pour

it over the lentils while they are still warm. Add the parsley, combine well,

and refrigerate for a couple of hours. Serve cold or at room temperature.

 

Description:

" Insalata di lenticchie: easy. Dressing ratio: 8 oil to 3 lemon "

Source:

" Cooking from an Italian Garden "

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Per Serving (excluding unknown items): 282 Calories; 18g Fat (57.0% calories

from fat); 9g Protein; 22g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

186mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;

3 1/2 Fat.

 

NOTES : If you are not already a fan of lentils, this salad is almost guaranteed

to make you one. It is also simple to prepare.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format