Tangy Lentil Salad Recipe




Tangy Lentil Salad Ingredients

1 cup (250ml) dry lentils
3 bay leaves
4 cl garlic, peeled and crushed
1/4 tsp (1ml) dried oregano
6 tbsp (90ml) olive oil
6 tbsp (90ml) vinegar
2 garlic cloves, minced
1/2 tsp (2ml) ground cumin
1 salt and pepper
1 small red onion
1 red pepper, seeded, diced
3 tbsp (45ml) chopped fresh parsley
6 oz (175g) feta cheese, crumbled
18 kalamata olives

A Recipe for
Tangy Lentil Salad

 

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This Recipe for Tangy Lentil Salad is one of thousands in the Recipes-to-go Bean Cookbook.


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This is a recipe for Tangy Lentil Salad from the recipe cookbook of Recipes-to-go (Bean)


Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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Tangy Lentil Salad

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Tangy Lentil Salad Directions

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.

Serves: 6

 

 

 

 

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Tangy Lentil Salad Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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