Title: Green Lentil Salad
Categories: Salads, Lentils
Yield: 8 Servings

1 lb Imported French green
-lentils or brown lentils
1 md Onion, halved and stuck
-with 2 cloves
1 Garlic clove, peeled
1 Bay leaf
1/4 c Red wine vinegar
2 tb Extra-virgin olive oil
Salt
Freshly ground black pepper

From "Bistro Cooking," by Patricia Wells (Workman).

Rinse lentils and discard any pebbles. Place lentils, onion, garlic
and bay leaf in a medium saucepan and cover with cold water by 1".
Cover and bring to a boil over medium heat. Reduce heat to low and
simmer, covered, until lentils are tender, 25-35 minutes. Add liquid
as needed; liquid should be absorbed when lentils are done.

Discard onion, garlic and bay leaf. Whisk vinegar, oil and salt
together in a small bowl. Pour over warm lentils and toss. Before
serving, season with pepper and additional salt, if necessary. Serve
warm.

Makes 6-8 servings.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip