| 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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