Difference between revisions of "Cold Lentil Salad"
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# Serve cold with or without hard-boiled eggs. | # Serve cold with or without hard-boiled eggs. | ||
| − | [[Category:Colombian Salads]] | + | [[Category:Colombian cuisine]] |
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| + | [[Category:Colombian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Lentil Salad Recipes]] | [[Category:Lentil Salad Recipes]] | ||
[[Category:Dijon mustard Recipes]] | [[Category:Dijon mustard Recipes]] | ||
Revision as of 15:39, 8 May 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
Directions
- 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.
