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Lentil and Herb Salad

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Serves 6 | 

A great addition to Fall dinners.

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:

  1. Sort and rinse lentils. Transfer to a medium pot and cover with two inches of cold water.
  2. 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.
  3. 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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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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