| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Toronto |
Salads, Dkuhnen msn, Side dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
(250ml) dry lentils |
| 3 |
|
Bay leaves |
| 4 |
cl |
Garlic, peeled and crushed |
| 1/4 |
ts |
(1ml) dried oregano |
| 6 |
tb |
(90ml) olive oil |
| 6 |
tb |
(90ml) vinegar |
| 2 |
|
Garlic cloves, minced |
| 1/2 |
ts |
(2ml) ground cumin |
|
|
Salt and Pepper |
| 1 |
|
Small red onion |
| 1 |
|
Red pepper, seeded, diced |
| 3 |
tb |
(45ml) chopped fresh parsley |
| 6 |
oz |
(175g) feta cheese, crumbled |
| 18 |
|
Kalamata olives |
INSTRUCTIONS
Pick over lentils, wash and place in a large saucepan with bay leaves,
crushed garlic and oregano. Cover with water by 2 inches, bring to boil
then simmer uncovered 30 minutes until tender. Drain, cool and remove
garlic and bay leaves. To make vinaigrette, whisk together olive oil,
vinegar, minced garlic, cumin, salt and pepper in small bowl. Toss with
lentils, onion and red pepper. Let sit 20 minutes. Taste and season as
needed with salt, pepper and vinegar. Salad can be prepared to this point
6 hours in advance. To serve, toss salad with parsley and place on
platter. Garnish with crumbled feta cheese and olives.
Source: The Toronto Star Newspaper, April 15th, 1996.
Posted to MM-Recipes Digest V3 #210
Date: Sat, 3 Aug 96 19:38:27 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”