Lentil and Tomato Salad Recipe
Ingredients
| Lentils | 1 Cup (16 tbs), uncooked | |
| Onion | 1 Small, finely chopped | |
| Water | 1 Quart | |
| Bay Leaf | 1 | |
| Salt | To Taste | |
| Oil vinegar | 6 Tablespoon | |
| Tomato | 1 Large, chopped | |
| Green bell pepper | 1 Small, diced | |
| Green onions | 4 Small, chopped | |
| 8 black olives, if desired, chopped | ||
| Parsley | 1 Tablespoon, chopped | |
Directions
MAKING
1. In a large saucepan, Bring lentils, chopped onion, water, bay leaf and salt to a boil, cover and simmer for about 30 minutes such that tender but not mushy.
2. Drain, discard bay leaf and into a salad bowl pour lentil mixture.
3. Into warm lentil mixture stir dressing and set aside to cool.
SERVING
4. Serve immediately or cover and refrigerate up to 24 hours.
5. To serve, stir in tomato, bell pepper, green onions and olives, if desired.
6. Sprinkle with chopped parsley.
1. In a large saucepan, Bring lentils, chopped onion, water, bay leaf and salt to a boil, cover and simmer for about 30 minutes such that tender but not mushy.
2. Drain, discard bay leaf and into a salad bowl pour lentil mixture.
3. Into warm lentil mixture stir dressing and set aside to cool.
SERVING
4. Serve immediately or cover and refrigerate up to 24 hours.
5. To serve, stir in tomato, bell pepper, green onions and olives, if desired.
6. Sprinkle with chopped parsley.
Chef
