This colorful lentil salad has a refreshing
minty sauce with the added benefit of vitamins and iron.
Cold
Lentil Salad
- 3 cups cold water
1/2 cup dried lentils
1/2 teaspoon salt
1/2 cup diced celery
1/2 cup diced red bell pepper
1/3 cup mint sauce
1/4 cup diced red onion
1/4 cup chopped flat-leaf parsley
2 tablespoons olive oil
1 clove small garlic, finely chopped
1/4 teaspoon dried oregano, crushed
4 large lettuce leaves
- Combine water, lentils
and salt in small saucepan. Bring to a boil over high heat. Cook,
stirring occasionally, for 15 minutes or until lentils are crisp-tender.
Drain; run lentils under cold water.
- Combine lentils, celery,
bell pepper, mint sauce, onion, parsley, olive oil, garlic and
oregano in medium bowl; mix well. Cover; refrigerate until ready
to serve. Serve over lettuce leaves.
Makes 4 servings.
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