Friday, February 15, 2008

Lentil Salad

1 cup dried lentils
1 medium-sized carrot, finely diced
1 celery stalk, finely diced
1/2 red bell pepper, finely diced
1/2 cup cilantro leaves, finely chopped
1/2 cup Italian parsley leaves, finely chopped
1 clove garlic, minced
1/3 cup fresh lemon juice
1/4 cup olive oil

1) Bring 3 cups water to a boil in large saucepan over high heat. Add lentils, and reduce heat to medium low. Cover, and simmer 15 minutes, or until lentils are just tender. Drain well. Spread lentils on large baking sheet to cool.
2) Toss lentils, carrot, celery, bell pepper, cilantro, parsley and garlic in large bowl. Drizzle with lemon juice and olive oil, and toss to coat. Season with salt and pepper.

Review:  I decided to venture into fancier salads, as the same old leafy greens, mushrooms, olives and cheese with dressing gets old. This reminded me of tabouleh, but not as tart and hardier. It's a great alternative to your average salad. It's recommended to be served on a bed of romaine lettuce, but I couldn't be bothered.