Lentil Salad with Veggie Melange Recipe

From Dorothy McNett's Recipe Book.

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See Also: Grains · Main Dishes · Salads

Lentil Salad with Veggie Melange

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 1/4 cups lentils (about 1/2 pound)
water and 1/2 teaspoon sea salt
3 tablespoons red wine vinegar (balsamic is great!)
3 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
freshly ground peppercorns
3-4 large red radishes
1-2 ribs celery
5-6 green onions
lettuce leaves

Place the lentils in a sieve and wash under cold running water. Cover with enough water to cover by about 2 inches. Bring to a boil, reduce to simmer and cook covered for about 25-30 minutes. In meantime, in measuring cup whisk together the vinegar, oil, salt and pepper. In food processor or with a sharp chef knife, cut the radishes, celery, and green onions into a fine dice. When lentils are tender, drain thoroughly and place into a bowl. Allow to cool. Stir in the dressing and the veggie melange. Serve!

Recipe created 2005-03-28.

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