Description: A cold salad you can serve over crisp lettuce, like romaine or endive.
August 14, 2010
1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red wine vinegar
3 T olive oil
1 large cucumber, peeled if desired, and diced (2 c.)
1/2 cup finely chopped parsley
1/2 cup finely chopped red onion
coarse salt and ground pepper
In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.
Gail's notes: I made this in August of 2010, mixed reviews here! I really liked it, I like this kind of thing. Don liked it ok; he's not as much of a fan of something marinated or a cool, vinegary type salad! I halved everything since it was just 2 of us. I thought it needed a little more seasoning of some sort, or it may be that I didn't add enough salt! And I might have gotten my lentils cooked just a bit too much. I forgot to spoon mine onto lettuce so that might have helped.