Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 Lentil Salad 1 cup dried lentils, sorted 1/2 cup red wine vinegar 1 cup Dijon-style mustard 2 cups olive oil 3 cloves garlic, crushed Place lentils in a medium saucepan and add enough water to cover by 1 inch. Simmer lentils over medium-low heat for 45 minutes to 1 hour, or until softened but still firm. If necessary, add more water during boiling to keep lentils, covered.. Meanwhile, combine vinegar, mustard, olive oil, and garlic in a large mixing bown and whisk until thoroughly blended. Drain lentils, pour them into the mixing bowl immediately with the vinaigrette, and toss well. It is important that lentils are warm when tossed so they will absorb the vinaigrette..Let cool to room temperature. Sprinkle with minced scallion and parsley and serve Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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