Tangy Lentil Salad
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Tangy Lentil Salad
  Salad    Side dish    Lentils  
Last updated 6/12/2012 1:26:12 AM. Recipe ID 60512. Report a problem with this recipe.
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      Title: Tangy lentil salad
 Categories: Salads, Dkuhnen msn, Side dish
      Yield: 6 Servings
 
      1 c  (250ml) dry lentils
      3    Bay leaves
      4 cl Garlic, peeled and crushed
    1/4 ts (1ml) dried oregano
      6 tb (90ml) olive oil
      6 tb (90ml) vinegar
      2    Garlic cloves, minced
    1/2 ts (2ml) ground cumin
           Salt and Pepper
      1    Small red onion
      1    Red pepper, seeded, diced
      3 tb (45ml) chopped fresh parsley
      6 oz (175g) feta cheese, crumbled
     18    Kalamata olives
 
  Pick over lentils, wash and place in a large saucepan with bay leaves,
  crushed garlic and oregano.  Cover with water by 2 inches, bring to
  boil then simmer uncovered 30 minutes until tender. Drain, cool and
  remove garlic and bay leaves.  To make vinaigrette, whisk together
  olive oil, vinegar, minced garlic, cumin, salt and pepper in small
  bowl. Toss with lentils, onion and red pepper.  Let sit 20 minutes.
  Taste and season as needed with salt, pepper and vinegar. Salad can
  be prepared to this point 6 hours in advance. To serve, toss salad
  with parsley and place on platter. Garnish with crumbled feta cheese
  and olives. Source: The Toronto Star Newspaper, April 15th, 1996.
 




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Recipe ID 60512 (Apr 03, 2005)

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