Monday, March 4, 2013

Lentil Salad

Hi everyone!  I made this recipe up, by happy mistake lately.  It sure is delicious and filling too.  We had this salad with a baked sweet potato on the side, for dinner.  It would also make a great, satisfying lunch!  I would recommend making this Sunday evening or Monday so that it lasts all week.  It makes a big pot full!

Lentil Salad
One 1lb. pound dried lentils
2 carrots, peeled and diced
2 celery stalks, diced
1/2 cup cilantro,  chopped
1 red onion, diced
1 red bell pepper, diced
1/2 white onion, diced

1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil

1.) In a large soup pot, combine carrots, celery, and dry lentils.  Cook the lentils, carrots, and celery according to the lentil package directions.  (I cooked mine with 6 cups water on medium-low heat for around 15 minutes).

2.)  After lentils are soft, pour out excess liquid.  Next mix in 1/2 cup cilantro, red onion, red bell pepper, white onion, red wine vinegar, and extra virgin olive oil.  Stir to combine.

3.)  Add salt/pepper to taste!  Refrigerate salad for at least 30 minutes, stirring every 10 minutes or so.

*Please note, you may wish to add more/less red wine vinegar and olive oil, based on your tastes!  I recommend staring with 1/2 cup of each and adding more if necessary.

Happy Eating!

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