Preparation 10 min
Cooking 25 min
250 calories per serving
1/2 cup green-brown lentils (dried), rinsed and drained
1 clove garlic, chopped or pressed
1/2 tsp salt
2 tomatoes, deseeded and diced
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1/8 tsp ground pepper
Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
1 clove garlic, chopped or pressed
1/2 tsp salt
2 tomatoes, deseeded and diced
2 green onions/scallions, chopped
2 tbsp fresh dill, chopped
1 1/2 tbsp Classic Vinaigrette (Recipe)
1/8 tsp ground pepper
Rinse and drain the lentils, then put them in pot. Chop or press the garlic, then add it to the pot. Add half of the salt, then add water to cover the surface of the lentils. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
While the lentils are cooking, dice the tomatoes, discarding the seeds, then put them in a salad bowl. Chop the scallions and dill, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Add the remaining salt and pepper.
Drain the lentils, then toss them with the salad. Adjust the seasoning then serve.
The leftover salad is just as good cold, the next day.
The leftover salad is just as good cold, the next day.
From www.soscuisine.com
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