Lentil Salad

• 1 1/2 c. dried lentils
• 4 c. water
• 2 onions, sliced
• 8 whole cloves
• 2 bay leaves
• 2 whole garlic cloves
• 2 tsp. salt
• 1 tsp. liquid red pepper sauce
• 3/4 c. oil
• 1/3 to 1/2 c. red wine vinegar
• 1/2 c. chopped parsley
• 2 c. chopped celery
• 1/2 c. chopped onion
• salad greens
• tomato wedges

1. In large saucepan, combine lentils, water, onions, cloves, bay leaves, garlic cloves, 1 teaspoon salt and 1/2 teaspoon red pepper sauce.
2. Bring to boil, reduce heat and simmer covered for 30 to 40 minutes, until lentils are tender.
3. Drain.
4. Add oil, vinegar, parsley, remaining 1 teaspoon salt and remaining 1/2 teaspoon red pepper sauce.
5. Mix well and cool.
6. Stir in celery and onion. Cover and chill several hours.
7. Turn into bowl lined with salad greens; garnish with tomato wedges.

lentils, water, onions, cloves, bay leaves, garlic, salt, liquid red pepper sauce, oil, red wine vinegar, parsley, celery, onion, salad greens, tomato wedges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947856 (may not work)