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Lentil Salad

edf_lentilsalad.tif

Spoon this cool salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Everyday Food, April 2004 http://www.marthastewart.com/333152/lentil-salad
  • Prep Time 30 minutes
  • Total Time 30 minutes
  • Serves 4

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

  1. 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.
  2. 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.
  3. 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.

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