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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe came from the lovely newsletter the Vegetarian Times send me weekly...I made it for my husband and put a little feta cheese in his...and I put some leftover cooked quinoa in both our bowls...I would encourage the addition of cooked quinoa or something similar just to soak up the extra dressing, as I feel this recipe goes a little overboard on dressing. Also, I found that I had to sprinkle a little salt over the final product. However, I am publishing the recipe just as it came to me so that you can do whatever tweaking you want on your own! Oh, yeah, and I used green lentils...Le Puy...they are my favorite because they don't fall apart when you cook them...and when I made the dressing, I didn't trouble myself with that garlic mashing...I just put all the ingredients in a food processor and zapped them. Ingredients:
1 cup dry green lentils or 1 cup brown lentils, picked over and rinsed |
1 1/2 cups cherry tomatoes, halved |
1 cup cucumber, diced |
1 cup green onion, chopped |
1/3 cup fresh dill, chopped |
1 small garlic clove, peeled |
1/2 teaspoon salt |
1/2 cup olive oil |
1/4 cup lemon juice |
1/4 teaspoon ground black pepper |
Directions:
1. Place lentils in saucepan and cover with water. Bring to a simmer, reduce heat to medium-low and cook, partially covered, 25 to 30 minutes, or until lentils are tender but not mushy. Drain.
2. To make dressing: Place garlic clove on cutting board. Sprinkle with salt. Mash into paste with side of chef's knife. Transfer to bowl. Whisk in oil, lemon juice and pepper.
3. To make salad: Toss lentils in dressing. Cool to room temperature. Stir in cherry tomatoes, cucumber, green onions and dill.
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