Lentil Salad
This is out of the 2005 edition KCTS Chefs cookbook. It was sent in by owner and executive Chef Alison Hero from the Silverwater Cafe in Port Townsend , Washington. Cooking time does not include refrigerated time.
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INGREDIENTS
Nutrition- 1 1⁄4
- 3 1⁄2cups water
- 1⁄4
- 1⁄4cup lemon juice
- 1 1⁄2teaspoons oregano
- 1 1⁄2teaspoons salt
- 1 1⁄2teaspoons granulated garlic
- 1⁄2
- 1⁄2
- 1⁄2
- 1⁄2
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DIRECTIONS
- Place lentils and water in a small pot and cover.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Drain and rinse with cool water.
- In a large mixing bowl, combine remaining ingredients.
- Add lentils when completely cool and mix.
- Let sit, refrigerated, for 2 hours or more.
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