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Recipe Name: Tangy Lentil Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Salads Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

1 Cup(s) 250ml dry lentils
3 Bay leaves
4 Garlic, peeled and crushed
1/4 Teaspoon(s) 1ml dried oregano
6 Tablespoon(s) 90ml olive oil
6 Tablespoon(s) 90ml vinegar
2 Garlic cloves, minced
1/2 Teaspoon(s) 2ml ground cumin
Salt and pepper
1 Small red onion
1 Red pepper, seeded diced
3 Tablespoon(s) 45ml chopped fresh parsley
6 Ounce(s) 175g feta cheese crumbled
18 Kalamata olives
Pick over lentils, wash and place in a large saucepan with bay
leaves,crushed garlic and oregano. Cover with water by 2 inches, bring
to boilthen simmer uncovered 30 minutes until tender. Drain, cool and
removegarlic and bay leaves. To make vinaigrette, whisk together olive
oil,vinegar, minced garlic, cumin, salt and pepper in small bowl. Toss
withlentils, onion and red pepper. Let sit 20 minutes. Taste and
season asneeded with salt, pepper and vinegar. Salad can be prepared
to thispoint 6 hours in advance. To serve, toss salad with parsley and
placeon platter. Garnish with crumbled feta cheese and olives. Source:
TheToronto Star Newspaper, April 15th, 1996. Posted to MM-Recipes
Digest V3#210Date: Sat, 3 Aug 96 19:38:27 UTFrom: "Deborah Kühnen"

Nutrition (calculated from recipe ingredients)
Calories: 312
Calories From Fat: 216
Total Fat: 24.5g
Cholesterol: 25.2mg
Sodium: 455.1mg
Potassium: 238.4mg
Carbohydrates: 15.5g
Fiber: 3.5g
Sugar: 2.8g
Protein: 8.2g

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