1 clove garlic, minced
1 bay leaf
1 red bell pepper, seeded and finely diced
2 Tbs chopped fresh flat-leaf parsley
2 tsp olive oil
2 tsp white wine vinegar
1 tsp chopped fresh sage
1) Bring large pot of water to a boil over high heat. Add lentils, garlic and bay leaf. Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard bay leaf.
2) Transfer lentils to medium bowl and toss with bell pepper, parsley, oil, vinegar, sage, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Cool to room temperature before serving.
Review: I made this last night, using a can of lentils. It saved some cooking time and I got to eat this cold for lunch. It made just under 2 cups of salad, but was a tasty lunch. I'd recommend doubling the recipe. And canned lentils are really a great time saver. I couldn't find them at the store, so I bought a case from amazon.com. Thank goodness for our pantry!
No comments:
Post a Comment