Lentil Salad
Lucinda serves a lentil salad atop crisp greens -- try it with romaine or endive.
Lentil Salad
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Lentil Salad
Lucinda serves a lentil salad atop crisp greens -- try it with romaine or...
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Everyday Food, April 2004
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 1 1/4 cups brown lentils, rinsed
- 4 large eggs
- 1/4 cup red-wine vinegar
- 3 tablespoons olive oil
- 1 large cucumber, peeled, if desired, and diced (2 cups)
- 1/2 cup finely chopped fresh parsley
- 1/2 cup finely chopped red onion
- Coarse salt and ground pepper
Directions
- In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
- Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
- In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
On the show last week, Lucinda made a lentil salad, but it was not this recipe. Hers had bacon; no eggs. I would love to have the recipe she made on the show. Thank you!