Ingredients
-
1
-
3
-
1
-
2
-
3
-
1/2
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Lentil Salad Italiano, Yet another lentil recipe from my ‘must-fix’ list Originally from the Lean, Luscious, and Meatless Cookbook I have never used the pimentos and usually add in some rosemary and thyme I also typically use olive oil as I prefer the richer taste in this salad Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch I tend to make up a batch of it and eat from it for several days, sometimes even in pita!, I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that’s my fault I added extra white balsamic vinegar I like vinegar
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Steps
|
1
Done
|
Bring Lentils, Water, and Bay Leaf to Boil in Med Saucepan. |
|
2
Done
|
Reduce Heat to Low and Simmer, Covered, For 25 Min or Until Lentils Are Just Beginning to Soften. |
|
3
Done
|
Drain and Remove Bay Leaf. |
|
4
Done
|
Combine With Remaining Ingredients; Mix Well. |
|
5
Done
|
Chill Several Hrs or Overnight; Stir Well. |
