Lental -beet- Fennel - Salad |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 46 |
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tHIS IS A GREAT COMINATION FOR A SALAD AND VERY HEALTHY Ingredients:
1cup of lentals |
1 small onion ( optional ) |
2 or 3 med size beets cooked or canned ( not too soft ) cubed |
1 very small or 1/2 a med fennel sliced very thin-or minced |
1 or 2 rib’s of celery finely sliced |
1 lg or 2 small riped tomatoes seeded and diced |
1 jalapeno or hot pepper minced ( optional ) |
2 tbsp of fresh lemom juice |
2 or 4 tbsp to taste of olive oil |
1 to 2 tbsp of balsamic vinagar to taste |
salt and pepper to taste |
2 or 3 tbsp of chopped fresh parsley |
Directions:
1. WASH THE LENTALS UNDER RUNNING , PLACE THE LENTALS , AND ONION IN ABOUT 4 CUPS OF COLD WATER , BRING TO A BOIL ,SIMMER AND COOK FOR ABOUT 30 MIN OR TILL TENDER EL DENTE BUT NOT MUSHY. WHEN DONE DRAIN AND PUT ASIDE IN A LG BOWL.
2. NOW ADD ALL OF THE REMAINING INGREDIENTS STIR WELL AND REFRIGERATE, TAKE OUT ABOUT AN HOUR BEFORE YOUR READY TO SERVE , AND STIR WELL , YOU CAN ADD MORE OIL AND VINAGAR IF YOU LIKE, TO MAKE IT MOIST, OR SERVE AS IS
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