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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Yet another lentil recipe from my 'must-fix' list. Originally from the Lean, Luscious, and Meatless Cookbook. I have never used the pimentos and usually add in some rosemary and thyme. I also typically use olive oil as I prefer the richer taste in this salad. Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch. I tend to make up a batch of it and eat from it for several days, sometimes even in pita! Ingredients:
1 cup lentils, uncooked |
3 cups water |
1 bay leaf |
2 tablespoons oil |
3 tablespoons wine vinegar |
1/2 cup minced onion |
1/2 cup shredded carrot |
1 (4 ounce) jar pimientos, drained (optional) |
1 teaspoon dried basil |
1/4 teaspoon garlic powder |
Directions:
1. Bring lentils, water, and bay leaf to boil in med saucepan.
2. Reduce heat to low and simmer, covered, for 25 min or until lentils are just beginning to soften.
3. Drain and remove bay leaf.
4. Combine with remaining ingredients; mix well.
5. Chill several hrs or overnight; stir well.
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