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- Side One - Cut Out Below -
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Lentil Salad

  • 2 cups dry lentils
  • 8 cups water
  • salt and pepper
  • 1 - 2 tsp. minced garlic
  • 2 - 3 finely chopped strips of fresh lemon peel
  • 3 - 4 Tbsp. fresh lemon juice (or even more to taste)
  • 1/4 cup extra-virgin olive oil
  • 3 bunches scallions (wash and chop both white and green parts)
  • 1/2 cup sliced green olives with pimentos
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

 

- Side Two- Cut Out Below -
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Directions:

  • Soak lentils 1 hour. 
  • Drain, add 8 cups water to pot with lentils and 2 tsp. salt.  
  • Bring to boil and simmer 15 minutes.  Do not overcook as the lentils get mushy.  Drain.
  • Add vinaigrette (oil, lemon juice, garlic) to warm lentils.   Let cool.
  • Add other ingredients.  Add salt and pepper to taste.
  • Serve on a bed of lettuce.

Serves:  6 - 8 servings

Another great recipe that I could eat tons of.  Yum, yum!!