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Lentil Salad |
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Lentil SaladPrep Time: 20 min(s) | Cook Time: 30 min(s) | Serves: 6 | Difficulty: Intermediate | Ethnicity: Other |
Tools: | | 4-quart pot | | cutting board | | measuring cups | | measuring spoons | | wooden spoon |
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Ingredients: | | 1 pound lentils - dried | | 5 1/2 cup(s) water | | 1 teaspoon(s) cumin | | 2 1/2 teaspoon(s) kosher salt | | 4 scallions - thinly sliced to the light green sections | | 1/4 cup(s) lemon juice - fresh | | 1/2 teaspoon(s) black pepper | | 1 tablespoon(s) olive oil | | 1 cup(s) parsley (fresh) - chopped | |
Steps: | | -Add lentils, water, cumin, and salt to a 4-quart pot; bring to a boil. | | -Reduce heat to low, cover, and simmer for 25 minutes. | | -Remove from heat and allow to cool. | | -When lukewarm, stir in the remaining ingredients. | | -Serve at room temperature. |
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