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Lentil and Herb Salad
Serves 6 |
A great addition to Fall dinners.
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Ingredients:
| 1 cup dried lentils |
| 1/2 cup red onion, finely chopped |
| 1/4 cup parsley, finely chopped |
| 2 tablespoons fresh, finely chopped basil |
| 1/2 teaspoon salt |
| 1/8 teaspoon black pepper |
| 3 tablespoons rice vinegar |
| 2 tablespoons olive oil |
Directions:
- Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
- Cook lentils on medium heat until they are just tender, about 15-20 minutes. Drain and rinse lentils in a colander. Allow them to drain and cool to room temperature before combining with the rest of the ingredients.
- In a medium bowl, combine oil, vinegar, salt, and pepper. Whisk until well combined, then add lentils, onion, basil and parsley to the bowl. Toss gently until well combined.
| Main Ingredient: | Legumes, Lentils |
| Course: | Salad, Side, Lunch, Dinner |
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