Title: Missy's Lentil-Scallion Salad
Categories: None
Yield: 1 Servings

1 c Dried lentils (I use a whole
-16 oz bag)
2 c Chicken broth (I use the
-fat-free stuff)
Salt and pepper to taste
1/3 c Extra virgin olive oil
2 tb Balsamic vinegar (I use at
-least 3)
4 Scallions, finely chopped
-(too expensive, use a
-purple onion or a whole
-bunch of the little green
-ones)
1/2 c Chopped parsley

(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