Wednesday, June 15, 2011

Lentil Salad

2-3 servings

½ lb dried lentils
4 cups water
2 Bay leaves
1-2 carrots, diced
2 celery ribs, diced
½ small onion, diced
1-2 garlic cloves, minced
Zest from one lemon
Juice from one lemon
¼ cup fresh flat leaf Italian parsley, minced
Salt and fresh cracked pepper, to taste

Boil water in a pot and add Bay leaves and lentils; turn heat to low and cook for 25 minutes. Drain any excess water, remove Bay leaves and set aside.

In a medium sauce pan, heat EVOO over med-high heat and sauté veggies and garlic. Season with salt and pepper.

In a mixing bowl, add lentil and drizzle with EVOO. Toss with sautéed veggies, lemon zest, lemon juice and parsley.

Eat alone as a vegetarian dish or serve as a side. Eat warm or cold.

1 comment:

  1. I wonder if it would be good mixed with additional been of some kind