This topic contains 1 reply, has 1 voice, and was last updated by mos November 8, 2015 at 7:49 pm.

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    Lentil Salad
    2 cups leftover lentils
    1 red onion, halved and thinly sliced
    1/2 cup snipped fresh dill
    1/2 cup chopped fresh Chinese celery or regular celery leaves
    1/3 cup chopped fresh mint leaves
    2 tsp dried oregano
    10 olives like kalamata or wrinkled (salt-cured) black olives such as Greek throumbes or Moroccan
    1/2 cup extra-virgin olive oil
    1/4 cup red-wine vinegar
    Pour the lentils in a serving bowl and add the onion, dill, celery, mint, oregano, and olives.
    In a small bowl, whisk together the olive oil, vinegar, and salt to taste. Pour into the salad, toss well, and serve. Serves 4-6

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