Prep 5 mins
Cook 30 mins
Yet another lentil recipe from my 'must-fix' list. Originally from the "Lean, Luscious, and Meatless" Cookbook. I have never used the pimentos and usually add in some rosemary and thyme. I also typically use olive oil as I prefer the richer taste in this salad. Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch. I tend to make up a batch of it and eat from it for several days, sometimes even in pita!
- 1 cup lentils, uncooked
- 3 cups water
- 1 bay leaf
- 2 tablespoons oil
- 3 tablespoons wine vinegar
- 1⁄2 cup minced onion
- 1⁄2 cup shredded carrot
- 1 (4 ounce) jar pimientos, drained (optional)
- 1 teaspoon dried basil
- 1⁄4 teaspoon garlic powder
- Bring lentils, water, and bay leaf to boil in med saucepan.
- Reduce heat to low and simmer, covered, for 25 min or until lentils are just beginning to soften.
- Drain and remove bay leaf.
- Combine with remaining ingredients; mix well.
- Chill several hrs or overnight; stir well.
I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that's my fault. I added extra white balsamic vinegar. I like vinegar.
Very good salad. I double the amount and took it to a BBQ, everybody loved it. I used the pimentos, olive oil (infused with rosemary) and balsamic vinegar. Chilling time a must for flavors to blend. Thank you Winkki.
Winkki, thanks for a great dish, I knew you wouldn't disappoint! I used brown lentils and olive oil and added some mixed Italian herbs after reading your comments. I agree most definitely with Aunt Cookie that the pimientos really make a difference, colour-wise. This was so easy to make and great-tasting - a five-star addition to my lunchbox, I'm putting it on high rotation!