Lentil Salad

Posted by Zanti.

 

This salad recipe is courtesy of Vegetarian Times Magazine which has easy and delicious recipes. And I mean easy. It's a fantastic magazine that you should buy.

 

Ingredients:

1 cup dried lentils

3/4 cup carrot, finely diced

2/3 cup green onion, thinly sliced (I use yellow onion diced fine)

1/2 cup celery, finely diced

1/2 cup red bell pepper, finely diced

1/2 cup cilantro leaves, finely chopped (but can be omitted if you can't find fresh cilantro)

1/2 cup Italian parsley leaves, finely chopped (I used about 1/4 cup dried)

1 clove garlic, minced (but I used about 3 because I love garlic and I love to torture others)

1 tsp lemon zest

1/3 cup fresh lemon juice (I use one lemon and then top it off with some bottle lemon juice)

1/4 cup olive oil

romaine lettuce leaves, for garnish (I omit these)

 

Directions:

Bring 3 cups water to a boil in a large saucepan over high heat.

Add lentils and reduce heat to medium low.

Cover and simmer for 15 minutes or until lentils are just tender.

Drain lentils well then spread them on a large baking sheet to cool.

Toss cooled lentils, carrots, green onions, celery, bell pepper, cilantro, parsley, garlic and lemon zest in a large bowl.

Drizzle the lemon juice and olive oil on top and toss to coat.

Season with salt and pepper.

Spoon salad into bowls lined with lettuce leaves.

 

Notes:

I suspect this salad can be made by substituting white vinegar for the lemon juice.

I also suspect that this salad is even better after sitting in the fridge for a day but I haven't been able to wait that long.

 

Done