Cold Lentil Salad
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 C minced onions 2 T plus 1 C olive oil 1 (1 lb) pkg lentils, rinsed
1 (1 lb) can plum tomatoes with juice, pureed 1 C boiling water 1 tsp crushed dried oregano
1 tsp crushed dried basil 1 tsp crushed dried thyme 1 bay leaf
1 T plus 2 tsp minced garlic 3 T lemon juice salt, black pepper
1/4 c chopped parsley



1 Saute onions in 2 T olive oil in 4 qt pan until tender, 5-8 minutes. Stir in lentils, tomatoes, remaining 1 C olive oil, water, oregano, basil thyme, bayleaf and 1 T minced garlic. Bring to boil. Reduce heat and simmer, covered, stirring occasionally, 1 hour or until lentils are tender and most of liquid is absorbed. Transfer mixture to glass bowl. Stir in remaining 2 tsp minced garlic, lemon juice and salt and pepper to taste. Serve warm or cover and chill several hours or overnight. Remove bay leaf before serving. Garnish with chopped parsley.

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