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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south. Technically not a bean, lentils are legumes. Unlike beans, lentils require no soaking, so this salad is quick and easy to prepare. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish. Ingredients:
1 cup dried lentils |
1/2 cup finely chopped red onion |
2 tablespoons finely chopped fresh flat-leaf parsley |
1 tablespoon finely chopped fresh basil |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
3 tablespoons red wine vinegar |
2 tablespoons olive oil |
Directions:
1. Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well.
2. Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.
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