Lemon Lentil Salad By Renate Kheim

Lemon Lentil Salad By: Renate Kheim
"I love lentils but never had a recipe that really enhanced their flavor...until I found this one! The touch of lemon juice gives this dish a light, refreshing appeal."

    5 tablespoons olive oil, divided
    1 tablespoon lemon juice
    2 teaspoons red wine vinegar
    2 teaspoons sugar
    1 teaspoon Dijon mustard
    1/2 teaspoon dried thyme
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 garlic clove, minced
    3 cups water
    1 cup dried lentils, rinsed
    1 bay leaf
    1 large tomato, diced
    1/2 cup minced fresh parsley
    2 green onions, sliced

In a small bowl, combine 4 tablespoons oil, lemon juice, vinegar, sugar, mustard, thyme, salt, pepper and garlic; set aside.
In a medium saucepan, bring the water, lentils, bay leaf and remaining oil to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat. Let stand for 30 minutes; drain if necessary. Discard bay leaf. Add the tomato, parsley, onions and dressing; mix gently. Cover and refrigerate for at least 2 hours.


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