lentil salad

from Laura A.

This makes a great picnic salad.

Cook about a cup of lentils until tender. (bring to a boil, simmer for 20- 30 minutes and drain). I like to add some bouillon to the water for extra yumminess. Otherwise just salt it.
About 10 minutes before the lentils are done, saute cut up veggies of your choice: celery, carrots, onions, shallots, garlic, bell pepper. It's all good!
Drain lentils once tender, and add to the veggies. Crumble some feta, add it in along with some herbs of choice: basil, oregano, etc.
Serve over spinach or romaine lettuce, Serve warm, room temp, or cold.

<<click here to go back

click here to email me with your feedback, suggestions or questions about this recipe