Instead of cooking the lentils, I substituted Melissa's steamed lentils that I found at Costco and made quickness of my time. I also left out the bell peppers, only because they seemed to be giving me some trouble lately. :)
Lentil Salad
3-4
servings
2 cups lentils, picked over and rinsed
3 ½ cups water
2-3 TB red wine or balsamic vinegar
1/3 cup olive oil
2 garlic cloves, minced
2 tsp dried basil
1 tsp fine sea salt
¼ tsp freshly ground black pepper
½ cup black olives, chopped
½ cup carrots, shredded
2 med tomatoes, cut into ½-inch pieces,
or 1 cup cherry tomatoes
1 med red bell pepper, seeded and cut
into ½-inch pieces
1 small red onion, finely chopped
1 cup fresh parsley, coarsely chopped
Simmer lentils, covered in water, until
tender—30 to 45 minutes. Drain and cool. Combine vinegar, olive oil, garlic,
basil, salt, and pepper in a jar; mix well. Combine remaining ingredients with
lentils and toss with the dressing. Refrigerate for 1 hour before serving.
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