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Crunchy Lentil Salad
1 c Lentils
5 c Water
1 Bay leaf
1 Celery rib; finely diced
1 Carrot; minced
1/4 c Finely diced red onion
2 tb Minced fresh parsley
1/4 c Fruity olive oil
2 tb Fresh lemon juice
1 Garlic clove; minced
1/4 ts Dried thyme
1/4 ts Ground cumin
Salt; to taste
Freshly ground black pepper; to taste
Pick over the lentils to remove bad ones; rinse.
Combine the lentils, water, and bay leaf. Bring to a boil and cook,
uncovered, 15 minutes, or until the lentils are tender but still crunchy.
Stir occasionally. Pour into a colander and discard the bay leaf. Drain the
lentils very well, and let them sit 5 minutes or so to be certain all the
water has drained out.
Place the lentils in a serving bowl and gently stir in the celery, carrot,
onion, and parsley.
Mix olive oil, lemon juice, garlic, thyme, cumin, salt, and pepper. Pour
onto the lentil mixture--toss. Serve at room temperature. This recipe
serves 4 as a main course.
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