Lentils vinaigrette

6 Servings

Ingredients

Quantity Ingredient
4 cups Water
1 cup Brown lentils
3 tablespoons Oil
1 tablespoon Cider vinegar
1 tablespoon Sliced scallions or snipped chives
1 tablespoon Capers; rinsed and drained
2 tablespoons Finely chopped dill pickle
4 tablespoons Minced fresh parsley
1 teaspoon Salt

Directions

Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water.

Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings.

ARKANSAS GAZETTE, 1989, FROM

"THE BEST OF NATURAL EATING

AROUND THE WORLD"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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