| 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.
A Message from our Provider:
“There’s a limit to God’s patience”