| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Salads, Lentils | 8 | Servings | |
INGREDIENTS
| 1 | lb | Imported French green lentils or brown lentils |
| 1 | md | Onion, halved and stuck with 2 cloves |
| 1 | Garlic clove, peeled | |
| 1 | Bay leaf | |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Extra-virgin olive oil |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
From "Bistro Cooking," by Patricia Wells (Workman). Rinse lentils and discard any pebbles. Place lentils, onion, garlic and bay leaf in a medium saucepan and cover with cold water by 1". Cover and bring to a boil over medium heat. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed; liquid should be absorbed when lentils are done. Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt together in a small bowl. Pour over warm lentils and toss. Before serving, season with pepper and additional salt, if necessary. Serve warm. Makes 6-8 servings. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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