Difference between revisions of "Cold Lentil Salad"
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* 2 tbsp [[parsley]], chopped | * 2 tbsp [[parsley]], chopped | ||
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# Cook [[lentils]] in [[water]] for 30 to 45 minutes drain. | # Cook [[lentils]] in [[water]] for 30 to 45 minutes drain. | ||
# Blend in other things except for [[tomato]]es, [[parsley]] and [[green onions]]. | # Blend in other things except for [[tomato]]es, [[parsley]] and [[green onions]]. | ||
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# Serve cold with or without hard-boiled eggs. | # Serve cold with or without hard-boiled eggs. | ||
| − | [[Category:Colombian | + | [[Category:Colombian cuisine]] |
| − | [[Category:Colombian Vegetarian]] | + | [[Category:Salad Recipes]] |
| + | [[Category:Colombian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Lentil Salad Recipes]] | [[Category:Lentil Salad Recipes]] | ||
[[Category:Dijon mustard Recipes]] | [[Category:Dijon mustard Recipes]] | ||
Latest revision as of 11:21, 15 July 2012
File:383586538.jpg
Cold Lentil Salad
Ingredients
- 1 cup any type of lentils
- salt or soy sauce to taste
- black pepper to taste
- 2 tbsp olive oil (optional)
- 1 tbsp wine vinegar
- 2 tsp Dijon mustard
- 2 tomatoes, chopped or canned
- 2 – 3 green onions, chopped
- 2 tbsp parsley, chopped
Procedures
- Cook lentils in water for 30 to 45 minutes drain.
- Blend in other things except for tomatoes, parsley and green onions.
- Chill.
- Add rest of the stuff.
- Serve cold with or without hard-boiled eggs.
