Lentil Salad

Name: Lentil Salad
Yield: Serves 4 to 6
Ingredients: 1 teaspoon prepared mustard; olive oil; 4 tablespoons finely chopped parsley; anchovy fillets, tomato wedges and black olives; ½ Spanish onion, finely chopped; salt and freshly ground black pepper; juice of ½ lemon; ½ pound lentils; 4 tablespoons olive oil; 2 tablespoons wine vinegar; 2½ pints water; 1 bay leaf; 1 clove garlic; 1 teaspoon salt; 2 tablespoons olive oil; 1 Spanish onion, finely chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

½ pound lentils
1 Spanish onion, finely chopped
2 tablespoons

Starter
Pescatarian
Gluten-free

Method

Soak lentils overnight in water to cover. Drain. Sauté finely chopped onion in olive oil until transparent. Add garlic, bay leaf, salt and water, and simmer lentils in this stock for about 2 hours, or until tender. Drain and cool; then add olive oil and wine vinegar, and season to taste with salt and freshly ground black pepper.

Prepare dressing; pour over lentils and mix thoroughly; ga