I made this salad for lunch yesterday and served it with pita bread:
1/2 pound red lentils
3 large tomatoes, cut into bite size cubes
3 tbsp chopped fresh parsley
Dressing:
5 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, finely chopped.
Cook the lentiuls in salted water according to package. When done, discard the water and let the lentils drip dry in a fine hulled sieve for a few minutes.
Mix lentils, tomatoes and parsley in a bowl.
Mix the dressing in a separate bowl, and drizzle the dressing over the salad and mix well. Let the salad sit in room temperature for an hour so the flavours develop. Serve at room temperature.
1/2 pound red lentils
3 large tomatoes, cut into bite size cubes
3 tbsp chopped fresh parsley
Dressing:
5 tbsp olive oil
2 tbsp red wine vinegar
1 garlic clove, finely chopped.
Cook the lentiuls in salted water according to package. When done, discard the water and let the lentils drip dry in a fine hulled sieve for a few minutes.
Mix lentils, tomatoes and parsley in a bowl.
Mix the dressing in a separate bowl, and drizzle the dressing over the salad and mix well. Let the salad sit in room temperature for an hour so the flavours develop. Serve at room temperature.