| Lentil Salad with Balsamic Vinegar |
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1 cup dry lentils, rinsed
2 cups water 3 stalks celery, trimmed and chopped 1 bell pepper, seeded and chopped 1 carrot, chopped 1 smal lred onion, chopped 1 scallion, chopped 1/2 cup cooked peas 1/2 cup chopped fresh parsley 1/2 cup chopped fresh cilantro Juice of 2 large lemons 1/2 cup balsamic vinegar Olive oil, to taste Salt & freshly ground pepper, to taste In a large saucepan, combine lentils and water and bring to a boil. Reduce heat, cover and simmer until lentils are just tender, about 20 minutes. In a seperate saucepan, cook celery, bell pepper and carrot unti ltender-crisp. In a large bowl, combine lentils, cooked vegetables, red onion, scallion, peas, parsley and cilantro. Toss lightly. Add lemon juice and balsamic vinegar and toss. Add olive oil to taste and season with salt and pepper just before serving. Serves 8 - 10. |
