| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
Salad |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Olive or salad oil |
| 1 |
md |
Onion; chopped |
| 1 |
|
Teapoon thyme leaves |
| 1 |
|
Bay leaf |
| 1 |
c |
Dry lentils |
| 3 |
c |
Water |
| 2 |
tb |
Red-wine vinegar |
| 2 |
tb |
Chopped fresh mint |
| 3 |
|
Green onions; sliced |
| 1 |
|
Green pepper; diced |
| 1 |
lg |
Tomato; diced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il>
Date: Sat, 29 Jun 1996 19:12:18 +0300 (IDT)
FROM: Good Housekeeping Illustrated Microwave cookbook (1990)
Another for the "nine days" from rec.food.recipes.
1. in large 12 x 8 microwave baking dish, place 2 tablespoons oil, onion,
thyme and bay leaf. cook on HIGH 3-5 minutes, until onion softens, stirring
twice.
2. Into Onion mixture, stir lentils and water, cook, covered on HIGH 15-20
minutes , until lentils are tender but not mushy, stirring 2 times. Drain,
discard bay leaf.
3. In small bowl, combine remaining oil, vinegar, chopped mint, green
onions, green pepper and tomato. add to Lentil mixture in backing dish.
Toss well. Season salad with salt and pepper.
4. Cover salad and refridgereate at least 2 hours to blend flavors before
serving.
JEWISH-FOOD digest 221
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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