Lentil
photo by Dreamer in Ontario
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 226.79 g lentils
- 118.29 ml shallot (chopped)
- 85.04 g canned green chilies, chopped
- 3 fresh chili peppers, thinly sliced
- 14.79 ml fresh basil, chopped
- 2.46 ml fresh parsley
- 9.85 ml fresh lemon or 9.85 ml lime juice
- 1.23 ml salt
- 4.92 ml wine vinegar
- 44.37 ml olive oil
- 1 medium diced tomato, for garnish
directions
- Cook lentils as directed, but do not overcook.
- Drain and rinse and place in bowl.
- Combine with remaining ingredients but tomato. Toss gently.
- Place in refrigerator.
- Stir occasionally while salad is chilling. Add garnish and serve.
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Reviews
-
This was my brown bag lunch for my hiking excursion yesterday. I didn't add the tomato garnish as I wasn't sure how well the tomatoes would fare in my backpack. It's very good. I enjoyed the heat from the chiles though I used a bit less than the recipe called for as I thought it might be too hot for me otherwise. Made for ZWT7.
RECIPE SUBMITTED BY
Andi Longmeadow Farm
United States
I have been a member of food.com (Recipezaar) since January 2007. . I love to photograph food and have reviewed almost 1500 recipes. I used to be a forum host here for many years, but now - all that has gone away. Memories are all that exist. I hope you enjoy any one of my recipes and make it your own. Thanks for visiting my page.