Cold Lentil Salad
Yield
2 servingsPrep
45 minCook
45 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
any type |
|
| 1 | x |
salt
or soy sauce, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | tablespoons |
olive oil
optional |
|
| 1 | tablespoon |
white wine vinegar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 2 | each |
tomatoes
chopped, or canned |
|
| 2-3 | each |
scallions, spring or green onions
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
any type |
|
| 1 | x |
salt
or soy sauce, to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
olive oil
optional |
|
| 15 | ml |
white wine vinegar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 2 | each |
tomatoes
chopped, or canned |
|
|
scallions, spring or green onions
|
|
||
| 3E+1 | ml |
parsley leaves
chopped |
|
Directions
Cook lentils in water for 30 to 45 minutes (no salt) Drain.
Blend in other things except for tomatoes, parsley and green onions.
Chill.
Add rest of the stuff.
Serve cold with or without hard boiled eggs.
