Easy Lentil Salad

• 2 tsp. salt
• 1 c. dried lentils
• 1/2 c. finely chopped onions
• 1/4 c. finely chopped scallions, including 2 inches of the green tops
• 2 Tbsp. finely chopped fresh parsley
• 1/2 tsp. finely chopped garlic
• 2 Tbsp. red wine vinegar
• 1/2 tsp. Worcestershire sauce
• 1/8 tsp. Tabasco sauce
• 1/2 tsp. freshly ground black pepper
• 6 Tbsp. olive or vegetable oil

1. In a heavy 2 to 3-quart sauce, bring 1-quart of water and 1 teaspoon of the salt to a boil over high heat.
2. Drop in lentils, reduce the heat to low and simmer partially covered for 20 to 30 minutes, or until the lentils are tender but still intact.
3. Drain them in a sieve or colander; spread them on a double thickness of paper towels and pat them completely dry.
4. Transfer the lentils to a large serving bowl and stir in the chopped onions, scallions, 2 tablespoons of parsley and the garlic.

salt, lentils, onions, scallions, parsley, garlic, red wine vinegar, worcestershire sauce, tabasco sauce, freshly ground black pepper, olive

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727792 (may not work)