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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I adapted this recipe from my friend Marian and Woman's Day Encyclopedia of Cookery recipes. This is a great refreshing salad in the Summer. Ingredients:
2 cups lentils (dried) |
1/4 teaspoon salt |
1 onion (whole, studded with the 2 cloves) |
2 cloves (stud these into the onion) |
1 bay leaf |
6 scallions (chopped) |
1 cup parsley (chopped) |
2 tablespoons lemon juice (juice of 1 lemon) |
2 tablespoons olive oil |
Directions:
1. Wash lentils.
2. Add water to cover lentils, boil for 2 minutes.
3. Add whole onion (studded with cloves), salt, and bay leaf.
4. Remove from heat, cover, and let stand 1 hour.
5. Bring to boil and cover.
6. Simmer gently (to prevent breaking) for about 15 minutes (until tender, do not overcook).
7. Drain, remove bay leaf and onion, then cool.
8. Add scallions and parsley.
9. Whisk olive oil and lemon juice to make an emulsion.
10. Pour over lentil mixture and toss.
11. Chill and serve.
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