See Also: Cooking Club · Salads
Lentil Salad
From Dorothy McNett's recie\pes at www.dorothymcnett.com. Serve with or without some fresh lettuce of other greens, as desired.
1 1/2 to 2 cups dried lentils, any color or combination
3 to 4 cups water
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 - 4 cloves garlic, finely minced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
10 - 12 fresh basil leaves, snipped into pieces
1/2 cup freshly grated Parmesan cheese, or other cheeses as desired
1/2 cup feta cheese, crumbled
fresh lettuce for serving, as desired
Wash the lentils and put them in a glass or ceramic batter bowl and add the water. Cover with a glass or ceramic lid (no plastic) and cook in microwave on full power for 5 minutes and then reduce to half power and cook another 10 - 12 minutes or until tender. Set aside to cool. (Or combine lentils and water in a large saucepan with a lid and bring to a boil and then reduce to simmer and cook covered for about 15 minutes.) Either way the lentils should be nicely cooked and tender but still a little al dente. Drain and set them aside to cool. When ready to serve, place lentils in a salad bowl and toss in the remaining ingredients, using lettuce if desired or not. Serve!
Recipe created 2018-10-08.
