Sunday, August 24, 2008

Lentil Salad

Here goes with another recipe that isn't quite a recipe as much as a suggestion.

You could make this more substantial by adding cooked rice or other vegetables like carrots or red peppers. I've been ill and haven't made it to the grocer in a while, so I used what I had in the freezer. Served with yoghurt, this makes a nice cold lunch. I could also see this with a cut-up boiled potato.

You Will Need:

2 cups dried lentils, sorted, rinsed and soaked overnight and cooked until soft with 2 bay leaves
1 large red onion, chopped
4 stalks celery, scraped and finely chopped
2 cloves garlic, chopped
1 cup frozen corn
Herbs (I used dried basil, marjoram, thyme and a bit of chervil at the end)
1 cup frozen green beans
1/4 cup chopped green olives
Olive oil
Salt and pepper
Vinegar if desired

Cook and drain the lentils. In a small pan, cook the onion, garlic, celery, corn and green beans in a couple tablespoons of olive oil. Add olives and spices and cook over medium heat until soft. Mix with lentils and enough oil and vinegar to make a light dressing that will keep it from sticking together. You don't need to drown it. Chill. That's it. Serve with rice and yoghurt.

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