Lentil Salad Recipe
Ingredients
| Onion | 1 Small | |
| Cloves - 2 whole (or use 1 /4 teaspoon ground cloves) | ||
| Lentils | 2/3 Cup (16 tbs), uncooked | |
| Bay leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Tomatoes | 3 Medium, chopped | |
| Onions - 6 green, thinly sliced | ||
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| Basil | 1 Tablespoon, crumbled | |
| Olive oil | 3 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Balsamic vinegar or red wine vinegar - 1 tablespoon | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
MAKING
1) Stud the onion with whole cloves or add the ground cloves to water alongwith the other ingredients.
2) In a large saucepan, add the clove-studded onion, lentils, bay leaf, 1/2 teaspoon salt and water together.
3) Allow to boil, then simmer covered on a low heat for 25 minutes, or until the lentils are tender.
4) Drain the lentils, remove and discard the bay leaf and onion.
5) In a large glass or ceramic bowl, add the lentils, tomatoes, green onions, 1/2 parsley and basil, then gently toss together.
6) In a small bowl, whisk the lemonjuice, vinegar and oil together, then pour over the lentil mixture.
7) Sprinkle with the salt and pepper to taste, toss gently to mix thoroughly.
SERVING
8) Garnish with rest of the parsley and serve on individual serving plates.
1) Stud the onion with whole cloves or add the ground cloves to water alongwith the other ingredients.
2) In a large saucepan, add the clove-studded onion, lentils, bay leaf, 1/2 teaspoon salt and water together.
3) Allow to boil, then simmer covered on a low heat for 25 minutes, or until the lentils are tender.
4) Drain the lentils, remove and discard the bay leaf and onion.
5) In a large glass or ceramic bowl, add the lentils, tomatoes, green onions, 1/2 parsley and basil, then gently toss together.
6) In a small bowl, whisk the lemonjuice, vinegar and oil together, then pour over the lentil mixture.
7) Sprinkle with the salt and pepper to taste, toss gently to mix thoroughly.
SERVING
8) Garnish with rest of the parsley and serve on individual serving plates.
Chef
