| Ingredients: | 2 cups lentils, picked over and rinsed
3 1/2 cups water
1/3 cup red wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon ground black pepper
2 medium tomatoes or 1 14-ounce can tomatoes, drained and cut into 1/2 inch pieces
1 medium red bell pepper, cut into 1/2-inch pieces
1 cucumber, cut into 1/2 inch pieces
1 small red onion, finely chopped
1 cup coarsely chopped parsley |
| Directions: | Simmer the lentils and water and cook until the lentils are just tender, 30 to 45 minutes (depending on the age of the lentils). Drain them thoroughly and let cool.
Put the vinegar, olive oil, garlic, basic, salt and pepper in a jar. Cover with the lid and shake until the ingredients are well mixed.
Put the cooked lentils and the remaining ingredients into a salad bowl. Shake the vinegar mixture and pour it over the salad. Stir until well coated. Refrigerate for at least 1 hour. Test and adjust the seasonings and serve. This recipe is great the way it is but I left out the olive oil and added some chopped avocado to the salad instead. I also added a bit of lemon juice. |
