Lentil Salad
Source of Recipe
chef at world recipes
2 cups lentils, cooked according to package directions
3 scallions (spring onions), green and white parts, thinly sliced
1 red or green bell pepper, seeded and finely chopped
1 - 3 cloves garlic, finely chopped
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp dried thyme
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Combine all ingredients in a bowl, stirring gently so as not to mash
the lentils. Serve chilled or at room temperature, garnished with
chopped parsley. Serves 4 to 6.
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