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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Summer Lentil Salad Recipe

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This recipe for Summer Lentil Salad is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 c. water
2 c. dried red lentils
1 medium, red onion—finely chopped
1 c. golden raisins
1/2 c. chopped fresh parsley
1/4 c. drained capers

Dressing:
1/3 c. red wine vinegar
1/4 c. Dijon mustard
2 tsp. tumeric
3/4 tsp. salt (coarse)
1/2 tsp. pepper
1/2 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cardamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/4 tsp. cayenne
1/4 tsp. cinnamon
1 c. canola oil
Directions:
Directions:
1. Bring water to boil in large pot over high heat. Add lentils, cook 2 min. Turn off heat, let stand 5 min. Lentils should be just tender but still firm to the bite. Drain, rinse under cool running water and drain again.

2. In a large bowl combine rinsed lentils with with onion, capers, parsley, and raisins.

3. Puree vinegar, mustard, and all spices in blender until smooth. With blender running, gradually add oil; blend well. Pour dressing over salad, mix well, and refrigerate at least 2 hours before serving.

Makes a light but complete meal served with fresh baked pita bread (see "Whole Wheat Pita Bread" recipe).

 

 

 

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