Green Lentil Salad
Ingredients
- 1 pound imported French lentils about 2 1/2 cups
- 1 med onion, halved stuck with 2 cloves
- 1 clove garlic peeled
- 1 bay leaf
- 1/4 c red wine vinegar
- 2 tbsps extra virgin olive oil
- salt and pepper
Instructions
Serving Size: 6. Rinse the lentils and pick over carefully, discarding any pebbles you may find. Place the lentils, onion, garlic and bay leaf in a heavy medium sized saucepan; cover with cold water by 1 inch. Cover and bring just to a boil over medium heat. Reduce the heat to low and simmer, covered , until the lentils are tender but still intact, 25 to 35 minutes. check the lentils 2 or 3 times during cooking; during most of the cooking water should be visible when you tilt the pan slightly. Add the water as needed, but not more than 1/4 cup. By the end of the cooking time, the liquid should have been absorbed. When the lentils are cooked, remove the pan from the heat; discard the onion, garlic and bay leaf. Whisk together the vinegar, oil and salt to taste in a small bowl. Pour over the warm lentils and toss to coat. Transfer the lentils to a serving bowl. Just before serving, season to taste with pepper and additional salt if necessary. Serve warm. Notes: Use the little green lentils Le Puy. Great with grilled sausages or as a salad on it's own with freshly baked country bread