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Lentil salad

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Ingredients/Components

salt - 1 tsp
garlic powder - 1/4 tsp
chili powder - 1 tsp
wine vinegar - 1/2 3/4
olive oil - 1/3 c
chopped parsley - 1 c
stalks chopped celery - 3 item
lentils - 1 lb
cilantro optional - 1 c
Tabasco sauce to taste - 1 item
cayenne pepper optional - 1 item
spring onions, chopped - 4 item
red or sweet onions, cut up - 1/2 c

How to make lentil salad:

Wash thoroughly 1 pound lentils. Put in a pot; cover with water and bring to a boil. Simmer for 5 minutes; turn off heat. Let stand for over an hour (until cool). Drain off water. Add the chopped parsley, cilantro (chopped), celery, spring onions and red or sweet onions.

In a 2-cup glass measuring cup, add the olive oil, wine vinegar, salt, chili powder, cayenne pepper (optional), Tabasco sauce (optional) and the garlic powder. Whisk it all together; pour over lentils. Mix all ingredients together and refrigerate. Let stand for several hours in the refrigerator before serving cold.

Note: This dish keeps up to 3 weeks in the fridge, if it is around that long!

Recipe categories: Salads, Salad dressings, Lentil.

Rating:

3.5

Average rating: 3.5, total votes: 8

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