lentil salad - delicious!
1 cup dry lentils (set to a boil, then a simmer with a hunk of red onion and clove of minced garlic and a few springs parsley/dry parsley)
Mix up the following in a small saucepan on low:
3 tbsp balsamic vinegar
2 tsp dijon mustard (more to taste)
2 cloves minced garlic
2 tbsp olive oil
When the lentils are tender, drain and mix with marinade. Add about a cup of chopped red onions.
Original recipe called for adding fresh parsley at this point, I added some dry parsley to the marinade instead.
I also added a little sea salt.
Let the salad sit so the marinade soaks into the lentils until it's cooler. Refrigerate or serve warm. On a piece of radicchio or with some romaine. I accompanied this with a warmed piece of gyro bread with a little butter.
Mix up the following in a small saucepan on low:
3 tbsp balsamic vinegar
2 tsp dijon mustard (more to taste)
2 cloves minced garlic
2 tbsp olive oil
When the lentils are tender, drain and mix with marinade. Add about a cup of chopped red onions.
Original recipe called for adding fresh parsley at this point, I added some dry parsley to the marinade instead.
I also added a little sea salt.
Let the salad sit so the marinade soaks into the lentils until it's cooler. Refrigerate or serve warm. On a piece of radicchio or with some romaine. I accompanied this with a warmed piece of gyro bread with a little butter.