Subject: Lentil Salad
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 17 2000 - 22:05:03 EDT
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F O O D F U N N Y
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Here's a good one courtesy of reader Lisa Tite:
Old Joe walked into a bar and began ordering martini after martini.
After each drink he removed the olives and placed them in a jar. When
the jar was filled with olives and all the drinks consumed, Joe got up
to leave. "S'cuse me," said the bartender, "What was that all about?"
"Nothing," answered Joe, "my wife just sent me out for a jar of
olives."
T O D A Y ' S R E C I P E
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As with all of this week's recipes, you might want to consider making
a double batch of this tasty salad and keeping it on hand for those
times when you would rather do something other than cook.
Lentil Salad
2 cups (500 ml) lentils, cooked according to package directions
3 scallions (spring onions), green and white parts, thinly sliced
1 red or green bell pepper, seeded and finely chopped
1 - 3 cloves garlic, finely chopped
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Combine all ingredients in a bowl, stirring gently so as not to mash
the lentils. Serve chilled or at room temperature, garnished with
chopped parsley. Serves 4 to 6.
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