Green Lentil Salad
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Yield
8 servingsPrep
30 minCook
35 minReady
65 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lentils, green
or brown |
|
| 1 | medium |
onions
halved and stuck with 2 cloves |
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
lentils, green
or brown |
|
| 1 | medium |
onions
halved and stuck with 2 cloves |
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat.
Reduce heat to low and simmer, covered, until lentils are tender, 25 to 35 minutes.
Add liquid as needed; liquid should be absorbed when lentils are done.
Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary.
Serve warm.
Makes 6 to 8 servings.
