| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 3 |
T |
Extra virgin olive oil |
| 2 |
T |
White wine vinegar |
| 1/4 |
t |
Dried thyme, crumbled |
| 1/4 |
c |
Drained finely chopped sun |
|
|
dried tomatoes packed in |
|
|
oil |
| 1 |
c |
Lentilles du puy, french |
|
|
green lentils picked |
|
|
over |
|
|
and rinsed |
| 1/2 |
c |
Crumbled feta cheese, about |
|
|
2 ounces |
INSTRUCTIONS
In a large bowl whisk together oil, vinegar, thyme, tomatoes, and salt
and pepper to taste. Add lentils to a large saucepan of salted water
and bring water to a boil. Cook lentils at a bare simmer until just
tender, about 20 minutes. Drain lentils in a sieve and rinse gently.
Toss lentils well with dressing and gently stir in Feta. Yield: 4 side
dish servings Recipe by: Cooking Live Show #8951 Posted to MC-Recipe
Digest V1 #785 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Sep 17, 1997
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