Lenitle salad - \"salada diletss\"

4 -6

Ingredients

Quantity Ingredient
2 cups Brown lentils
2 Celery stalks; up to 3
2 Cloves garlic; (minced)
2 tablespoons Chopped corriander leaves; (I didn't have any so I left it out)
½ cup Vinegar or lemon juice
½ cup Olive oil
⅓ teaspoon Cumin
½ teaspoon Black pepper
1 teaspoon Salt

Directions

A while ago, one of the themes was Shepardi Cooking. This recipe comes from a Hebrew cookbook called "Moroccan Cooking" By Rivka Levy-Mellul. I made this salad for shabbat and it certainly is different. It tastes better 1 day after you make it.

Cook the lentils in water with salt until soft. Drain. Chop up the celery and corriander leaves. Mix the lentils with the garlic, vinegar, oil, black pepper and cumin. Mix together gently so not to mash the lentils.

Posted to JEWISH-FOOD digest by "Kosher European Food" <kef_a@...> on Nov 27, 1998, converted by MM_Buster v2.0l.

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