Lentil Salad Recipe

• 1 lb. lentils
• 5 c. water or possibly broth
• 2 tsp. salt
• 4 Tbsp. extra virgin olive oil
• 1 large onion, finely minced
• 1 to 2 ribs celery, finely diced
• 1/2 c. minced green pepper or possibly pimiento
• -- --
• 1/2 c. extra virgin olive oil
• 2 Tbsp. wine vinegar
• 2/3 tsp. black pepper
• 1 tsp. salt

1. Boil 1 lb.
2. lentils in 5 c. water or possibly broth with 2 tsp.
3. salt.
4. Bring to a boil, reduce heat, and simmer covered tightly for 28 min.
5. The lentils should be tender, but still hard.
6. Liquid removed, toss with 4 Tbsp.
7. extra virgin olive oil, cold.
8. Add in 1 large minced onion, 1 to 2 ribs of celery, 1/2 c. finely minced green pepper or possibly pimiento.
9. Make a vinaigrette with 1/2 c. extra virgin olive oil, 2 Tbsp.
10. wine vinegar, 2/3 tsp.
11. pepper or possibly, 1 tsp.
12. salt.
13. Pour over and toss well.
14. Refrigeratebefore serving.

lentils, water, salt, extra virgin olive oil, onion, celery, green pepper, extra virgin olive oil, wine vinegar, black pepper, salt

Taken from cookeatshare.com/recipes/lentil-salad-48838 (may not work)