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 Recipe: Lentil Salad
Like all beans and legumes, lentils are an excellent source of protein.
Unlike the others, lentils do not need to be soaked before cooking. For an easy,
healthy, quick meal, try this lentil salad recipe with onions and rosemary.
| Yield |
4-6 servings |
| Time |
1 hour |
| Tools |
- large sauce pan with lid
- colander
- large bowl
- wooden spoon
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| Ingredients |
- ½ pound lentils, washed
- several c water
- 1 T salt
- 1 clove garlic, peeled
- ½ c green or sweet red onions, chopped
- ¼ c fresh rosemary, chopped
- black pepper
- 2 T olive oil
- 1 T wine vinegar
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| Directions |
Combine water, salt, lentils, and whole garlic clove in sauce pan, using enough water to cover by several inches. Bring to a boil, lower heat, and simmer, stirring occasionally, until tender, 30-40 minutes. Drain and discard garlic. Let cool for a few minutes. Stir in onions, rosemary, and pepper, then toss with oil and vinegar. Taste, adjust seasonings, and serve.
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| Notes |
This lentil salad is lovely served in a shallow glass bowl and decorated with a few branches of fresh rosemary. Also try
Lentil Feta Walnut Salad |
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