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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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LENTIL VEGETABLE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994. Ingredients:
1 cup red lentils |
3 cups chicken broth |
1 bay leaf |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried thyme |
1 teaspoon extra virgin olive oil |
1 medium carrot chopped |
1 stalk celery sliced |
2 green onions chopped |
1/4 teaspoon hot pepper flakes |
1/2 cup water chestnuts sliced rinsed and drained |
1/4 cup balsamic vinegar |
Directions:
1. Rinse lentils in cold water then place in a saucepan with broth, bay leaf, marjoram and thyme.
2. Bring to a boil then reduce heat and simmer uncovered for 30 minutes or until tender.
3. Drain in a colander then heat oil in a skillet and stir fry vegetables 3 minutes in hot oil.
4. Add lentils, hot pepper, water chestnuts and vinaigrette then serve on a bed of lettuce leaves.
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