Lentil Salad Italiano

winkki's Note:

Yet another lentil recipe from my 'must-fix' list. Originally from the "Lean, Luscious, and Meatless" Cookbook. I have never used the pimentos and usually add in some rosemary and thyme. I also typically use olive oil as I prefer the richer taste in this salad. Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch. I tend to make up a batch of it and eat from it for several days, sometimes even in pita!

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 cup lentils , uncooked
• 3 cups water
• 1 bay leaf
• 2 tablespoons oil
• 3 tablespoons wine vinegar
• ½ cup minced onion
• ½ cup shredded carrot
• 1 (4 ounce) jar pimientos , drained (optional)
• 1 teaspoon dried basil
• ¼ teaspoon garlic powder

Directions:

1. Bring lentils, water, and bay leaf to boil in med saucepan.
2. Reduce heat to low and simmer, covered, for 25 min or until lentils are just beginning to soften.
3. Drain and remove bay leaf.
4. Combine with remaining ingredients; mix well.
5. Chill several hrs or overnight; stir well.

Reviews

[JillM]

I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that's my fault. I added extra white balsamic vinegar. I like vinegar.

[MsPia]

Very good salad. I double the amount and took it to a BBQ, everybody loved it. I used the pimentos, olive oil (infused with rosemary) and balsamic vinegar. Chilling time a must for flavors to blend. Thank you Winkki.

[Chef #302958]

Winkki, thanks for a great dish, I knew you wouldn't disappoint! I used brown lentils and olive oil and added some mixed Italian herbs after reading your comments. I agree most definitely with Aunt Cookie that the pimientos really make a difference, colour-wise. This was so easy to make and great-tasting - a five-star addition to my lunchbox, I'm putting it on high rotation!