| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Belgian |
December 19 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried lentils, picked over |
|
|
and |
|
|
rinsed |
| 1 1/2 |
c |
Low-salt chicken broth |
| 1/2 |
c |
Water |
| 1 1/2 |
T |
Extra-virgin olive oil |
| 1 |
T |
Red-wine vinegar |
| 2 |
t |
Fresh lemon juice |
| 1 |
|
Bunc arugula, coarse stems |
|
|
discarded the rest |
|
|
washed and spun dry |
| 1/2 |
|
Head radicchio, about 1/4 |
|
|
pound |
| 1 |
|
Belgian endive |
| 2 |
oz |
Crumbled feta cheese, about |
|
|
1/3 cup |
INSTRUCTIONS
In a saucepan simmer lentils in broth and water, covered 20 minutes,
or until tender, and drain. Toss lentils with oil, vinegar, and lemon
juice and cool almost to room temperature. Chop arugula, radicchio,
and endive into 1/4-inch pieces and add to lentils. Add feta and salt
and coarsely ground black pepper to taste, tossing well. Serves 2.
Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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