Lentil Salad

A healthy salad for the whole family .


1/2 lb. baby lentils

1 baby leaf

2 med. sized onions, finely choppedw

2  garlic gloves

1 lg. carrot, peeled and diced

1c. flat-leaf parsley, finely chopped

4-5 T. extra virgin oil

2 T. red wine vinegar

Salt and pepper to taste

Rinse lentils and drained in colander. Place in pot with bay leaf and cover with water bt 2-3 inches. Boil, reduce heat and simmer until lentils are tender but firm, 20-30 minutes. Remove to colander, discard bay leaf, rinse under cold water and drain. Toss onion, garlic, and carrot with lentils in a large serving bowl. Mix  in parsley and season with olive oil, vinegar, salt and pepper. Let stand at room temperature for 30 minutes before serving.

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