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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lentil Salad Recipe

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This recipe for Lentil Salad is from Koppert Family (and friends) 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:  
1 lb. dry lentils (puy or brown)
1 medium red onion, minced or 1 bunch scallions, diced

Vinaigrette:
1/3 cup olive oil
1/4 cup apple cider vinegar
1 T. maple syrup
1 T. strong mustard
2 tsp. salt (or add to lentils while cooking)
1 tsp. pepper
1 tsp. cumin
1/2 tsp. tumeric
1/2 tsp. coriander
1/2 tsp. cardamom
1/4 tsp. cayenne pepper
1/4 tsp. cloves
1/4 tsp nutmeg
1/4 tsp. cinnamon

Optionals:
chopped tomato
dill, parsley, cilantro, basil
walnuts
arugula
goat cheese
other veggies
Directions:
Directions:
Cook lentils until tender, drain and cool. Add onions, other optional ingredients, and toss in vinaigrette.

 

 

 

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