LENTIL SALAD
Recipe By : Humphery Johnson/Carol
Barsi
Serving Size : 1 Preparation Time :0:00
Categories :
Appetizers Salads
1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider - Balsamic and red wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish - (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)
Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.
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NOTES : Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.
Recipe By : Humphery Johnson/Carol
Barsi
Serving Size : 1 Preparation Time :0:00
Categories :
Appetizers Salads
1 cup dried lentils
3 cups water
1 teaspoon salt
1 tablespoon crushed red pepper
The dressing:
1/2 cup olive oil
1/2 tsp salt
1 tsp paprika
1 tsp cumin
1/4 tsp black pepper
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 cup tarragon vinegar (I blend cider - Balsamic and red wine vinegars)
1 clove garlic minced.
1/2 cup sweet pickle relish - (Del Monte)
2 Tbsp fresh lemon juice
2 chopped green onions -- (2 to 3)
Wash and drain 1 cup dried lentils. Place in pot with 3 cups water and 1 tsp salt and 1 Tbsp. crushed red pepper. Bring to boil and boil hard for 3 or 4 min. (3 is good) Remove from heat and cover, let stand 45 minutes till tender but still firm. Drain lentils in sieve (to keep the crushed red pepper from going down drain.)
HAVE READY the dressing which has been mixed in a big bowl. Toss the dressing with the lentils and chill. Serve chilled or room temperature with small halved pita breads.
- - - - - - - - - - - - - - - - - -
NOTES : Carol's note: I sometimes add the oil last so as to reduce amount if it seems wise. Have made it without oil, it's quite good. Humphery Johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." I have never been able to locate fresh "whatevers" though I suspect that Trader Joe has them in season.