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Lentil and Herb Salad

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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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Lentil and Herb Salad

Serves 6

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.

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