"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lentils with Gremolata vinigrette Recipe

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This recipe for Lentils with Gremolata vinigrette, by , is from The Portugues Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Harding
Added: Tuesday, August 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 /1cups of Lentils
6 sprigs of parsley
the zest of a lemon
The juice of a lemon
3 cloves of garlic
fresh cracked salt
fresh cracked pepper.

Directions:
Directions:
Rinse and pat dry the parsley and remove the stems. Chop the parsley along with the lemon zest and garlic. Add salt and pepper to taste. Mix the lentils with the parsley mixture and set aside.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Use the organic lentils. I find that it cooks faster.

 

 

 

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