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Thanks; Mediterranean Lentil Salad

Lynda, thanks so much for posting the recipe for Emily's Cabbage Salad. I
made it for supper tonight and never knew raw cabbage could taste that

Below is my favorite lentil salad, which we eat cool in warm/hot weather,
and warm in cool/cold weather. It is always well received at picnics.

Mediterranean Lentil Salad (adapted from The American Cancer Society
Cookbook, 1988)

1 c. brown or green lentils
1 c. diced carrots
1 c. diced red onion
2 large cloves garlic, finely chopped
1 bay leaf
1/2 ts. dried thyme
2 Tbs. lemon juice
1/2 c. diced celery
1/2 c. chopped fresh parsley
12 ts. salt
1/4 ts. freshly ground pepper

In saucepan, combine lentils, carrots, onion, garlic, bay leaf, and thyme.
Add enough water to cover by at least 1 inch.  Bring to a boil; reduce heat
and simmer, uncovered, until lentils are tender but not mushy, 15 to 20
minutes.  Drain and remove bay leaf.  Add lemon juice, celery, parsley,
salt, and pepper; toss to mix.  Serve at room temperature.  Makes 8
servings (1/2 c. each).