 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
I got this recipe in a swap with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a real helping! We live on a small livestock farm—raising goats, rabbits and chickens—and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months. Ingredients:
1 cup dried lentils, rinsed |
1 cup diced carrots |
2 garlic cloves, minced |
1 bay leaf |
dressing: |
1/2 cup finely chopped celery |
1/4 cup finely chopped fresh parsley |
1/4 cup olive oil |
1/4 cup lemon juice |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours. Yield: 6 servings.
|
|