| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 1 | c | Brown lentils |
| 3 | tb | Oil |
| 1 | tb | Cider vinegar |
| 1 | tb | Sliced scallions or snipped chives |
| 1 | tb | Capers; rinsed and drained |
| 2 | tb | Finely chopped dill pickle |
| 4 | tb | Minced fresh parsley |
| 1 | ts | Salt |
INSTRUCTIONS
Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water. Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings. ARKANSAS GAZETTE, 1989, FROM "THE BEST OF NATURAL EATING AROUND THE WORLD" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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