Green Lentil Salad

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Green Lentil Salad

 

1 pound imported French green lentils (or use brown lentils)

1 medium onion, cut into 4ths

2 cloves

2 garlic cloves, peeled

1 bay leaf

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

salt

black pepper, freshly ground

 

Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf

in a medium saucepan and cover with cold water by 1 " . Cover and bring to a boil

over medium heat. Reduce heat to low and simmer, covered, until lentils are

tender, 25-35 minutes.

Add liquid as needed; liquid should be absorbed when lentils are done.

Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a

small bowl. Pour over warm lentils and toss. Before serving, season with pepper

and additional salt, if necessary.

Serve warm.

Note: brown lentils can be substituted. Serves 8.