-Recipe of the Week   -About Us
Menu Bar SiteMap FAQ HOME MAIL INDEX GLOSSARY

green arrow Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes
green arrow Basics
Ingredients
Utensils
Cheeses
Wine
- Glossary
green arrow FAQ
- Cookbooks
- Tell a friend

Special Sections

arrow Cooking Classes
Cooking classes in the U.S. and Italy.


- Gastronomy Tours
Tour Wine & Olive oil country and other regions.

arrow Links
Links to other sites of related interest.

- Sources
Where to buy special ingredients and utensils.

- Ask the Chef
If you don't find your recipe.




PRIVACY POLICY


<< PREVIOUS - BROWSE RECIPES - NEXT >>

LENTIL SALAD

LENTIL SALAD

Insalata di lentiche

Preparation - Easy
Serves 4
Time: cook 30 if cooking lentils, prep 15

Use canned lentils or prepare your own dry lentils, which are tastier. Dry lentils are usually found in your market's rice and beans section. You can do this ahead of time and refrigerate or freeze, or when making tagliatelle with lentils, cook extra lentils.

4 cups cooked lentils, drained
1/2 cup fresh Italian parsley, chopped
4 TBSP extra virgin olive oil
4 - 6 TBSP lemon juice
1 cup onions (use white or Spanish), or scallions coarsely chopped
salt and freshly ground black pepper to taste

Place lentils in serving bowl.
Add the remaining ingredients and toss well.
Best if allowed to sit for an hour or more.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM

Copyright © 2000,2012 e-rcps.com, All Rights Reserved
 
Copyright © 2000,2012 e-rcps.com, All Rights Reserved