Lentil Salad (Linsensalat) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1 lb lentils | 1/4 pint oil (1/4 cup) | 1/4 pint vinegar (1/2 cup) |
| 1 | Cook the lentils until tender (but not too much). Strain, and while still warm pour the dressing over. This should be prepared about two hours before serving. Some people like a spoonful of french mustard in their dressing and some add very finely chopped onions mixed into the lentils. |