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Lentil and Herb Salad
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Serves 6 |
A great addition to Fall dinners.
|1 cup dried lentils|
|1/2 cup red onion, finely chopped|
|1/4 cup parsley, finely chopped|
|2 tablespoons fresh, finely chopped basil|
|1/2 teaspoon salt|
|1/8 teaspoon black pepper|
|3 tablespoons rice vinegar|
|2 tablespoons olive oil|
- Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
- Cook lentils on medium heat until they are just tender, about 15-20 minutes. Drain and rinse lentils in a colander. Allow them to drain and cool to room temperature before combining with the rest of the ingredients.
- In a medium bowl, combine oil, vinegar, salt, and pepper. Whisk until well combined, then add lentils, onion, basil and parsley to the bowl. Toss gently until well combined.
|Main Ingredient:||Legumes, Lentils|
|Course:||Salad, Side, Lunch, Dinner|