It was Independence Day here last week and we
BBQ too - only we generally do shish kebobs from various kinds of poultry and meat and lamb patties. I brought this salad to the event.
REC: T&T Lentil Salad...very refreshing, even (shhh!) healthy!
(This was posted by Josh on Gails.)
This recipe has been in my family for
decades. I make it often.
LENTIL SALAD
1 lb. Lentils
4 C. chicken stock or other bouillon
3/4 C. olive oil
1/4 C. wine vinegar
1 clove garlic
Salt & pepper to taste
4-5 sliced scallions, more or less to taste
2-3 diced carrots, more or less to taste
1 diced green pepper, more or less to taste
1. Boil the lentils, slowly, uncovered, in
the chicken bouillon or stock for 20 minutes.
2. Add the remaining ingredients and toss.
Chill well before serving.
NOTES:
1. 3/4 cup of olive oil is far more than you
really need, unless you definitely want a
puddle of oil at the bottom of every bowl.
I’ve found that 1/3-1/4 cup of olive oil is
plenty.
2. My mother (who invented this recipe) and I
both have taken to using a red pepper instead
of a green pepper, since green peppers can
sometimes add a bitter taste.
3. My friend Karen, who has made this recipe
ever since she first tried it over 20 years
ago, adds chopped, seeded Jalapeno peppers to
the mix and loves it that way. The recipe
does lend itself to experimentation.
Elaine - Here’s my tweaking… yes used only ½ c. olive oil. And I used several green onions instead of scallions.
IT tasted a bit bland to me so I added a big bunch
Of chopped parsley and a few jalapenos chopped very very fine.
I also put about a teaspoon of lemon juice in (had it left from
A different recipe!).
It was the hit of about 10 excellent salads and will become a staple here.
BBQ too - only we generally do shish kebobs from various kinds of poultry and meat and lamb patties. I brought this salad to the event.
REC: T&T Lentil Salad...very refreshing, even (shhh!) healthy!
(This was posted by Josh on Gails.)
This recipe has been in my family for
decades. I make it often.
LENTIL SALAD
1 lb. Lentils
4 C. chicken stock or other bouillon
3/4 C. olive oil
1/4 C. wine vinegar
1 clove garlic
Salt & pepper to taste
4-5 sliced scallions, more or less to taste
2-3 diced carrots, more or less to taste
1 diced green pepper, more or less to taste
1. Boil the lentils, slowly, uncovered, in
the chicken bouillon or stock for 20 minutes.
2. Add the remaining ingredients and toss.
Chill well before serving.
NOTES:
1. 3/4 cup of olive oil is far more than you
really need, unless you definitely want a
puddle of oil at the bottom of every bowl.
I’ve found that 1/3-1/4 cup of olive oil is
plenty.
2. My mother (who invented this recipe) and I
both have taken to using a red pepper instead
of a green pepper, since green peppers can
sometimes add a bitter taste.
3. My friend Karen, who has made this recipe
ever since she first tried it over 20 years
ago, adds chopped, seeded Jalapeno peppers to
the mix and loves it that way. The recipe
does lend itself to experimentation.
Elaine - Here’s my tweaking… yes used only ½ c. olive oil. And I used several green onions instead of scallions.
IT tasted a bit bland to me so I added a big bunch
Of chopped parsley and a few jalapenos chopped very very fine.
I also put about a teaspoon of lemon juice in (had it left from
A different recipe!).
It was the hit of about 10 excellent salads and will become a staple here.