Missys Lentil-Scallion Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
- salt and pepper to taste
- 1 c dried lentils (i use a whole
- 4 scallions, finely chopped
- 2 c chicken broth (i use the
- 1/3 c extra virgin olive oil
- 2 tb balsamic vinegar (i use at
- 1/2 c chopped parsley
- Carbohydrate 1.92432 g
- Cholesterol 0 mg
- Fat 67.74016 g
- Fiber 1.00319998550415 g
- Protein 0.90288 g
- Saturated Fat 9.360528 g
- Serving Size 1 1 Serving (98g)
- Sodium 173.406 mg
- Sugar 0.921120014495849 g
- Trans Fat 1.900556 g
- Calories 608 calories
(She got this from a cookbook which unfortunately was lost during Hurricane Fran so we can not give credit to the real author!) Pick over lentils and rinse well. (At this point, I soak the lentils and drain the water even tho the recipe does not. This makes life easier for the eater and for those who must be around the eater!) Place in a pot with the chicken broth, cover and bring to a boil. Lower the heat and simmer 30 minutes or until tender. (The soaking will reduce the cooking time to 15 to 20 minutes.) Drain. Add salt, pepper, oil and vinegar to the hot lentils. Cook to room temperature. Add scallions and half of the chopped parsley. Blend and taste for seasonings. Garnish with the remaining parsley. (For a real treat taste the hot lentils after adding the oil, vinegar, salt and pepper! WOW!! but go ahead and finish the recipe!) Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 20:25:27 -0400 From: Kay Talbott <talbott@mail2.wilmington.net>
