Lenitle Salad – "salada Diletss"

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CATEGORY	CUISINE	TAG	YIELD
	Moroccan		4	-6

INGREDIENTS

2	c	Brown lentils
2		Celery stalks, up to 3
2		Cloves garlic, minced
2	T	Chopped corriander leaves
		I didn't have any so I
		left it out
1/2	c	Vinegar or lemon juice
1/2	c	Olive oil
1/3	t	Cumin
1/2	t	Black pepper
1	t	Salt

INSTRUCTIONS

A while ago, one of the themes was Shepardi Cooking. This recipe  comes
from a Hebrew cookbook called "Moroccan Cooking" By Rivka  Levy-Mellul.
I made this salad for shabbat and it certainly is  different. It tastes
better 1 day after you make it.  Cook the lentils in water with salt
until soft. Drain. Chop up the  celery and corriander leaves. Mix the
lentils with the garlic,  vinegar, oil, black pepper and cumin. Mix
together gently so not to  mash the lentils.  Posted to JEWISH-FOOD
digest by "Kosher European Food"  <kef_a@inter.net.il> on Nov 27, 1998,
converted by MM_Buster v2.0l.

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