Sunday, January 31, 2016

Lentil Salad

This recipe is from "Favorite recipes from the Old Rittenhouse Inn" @1992 Inside Press, pg. 57
NOTE: This needs to be made the day before serving.

Serves 6-8

2 cups dry lentils (half green/half red).  I used French lentils for the green ones.
5 cups chicken stock
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
2 T. chopped cilantro
6 cloves minced garlic
1/2 cup olive oil
1 t. salt
1/2 t. coarsely ground pepper
12 green pimento stuffed olives, sliced
12 black olives, pitted and sliced
2 T fresh lemon juice
1 cup sliced mushrooms


  1. Cook lentils in chicken stock until done, but al dente (still firm to the bite. (NOTE: my red lentils were half lentils so I add them to the green lentils half way through the cooking process.)
  2. Drain excess liquid and chill.
  3. Combine all other ingredients
  4. Mix cooled lentils and the other ingredients. Cover and marinate overnight in refrigerator
  5. Adjust seasoning with more garlic,lemon juice, cilantro, salt or pepper before serving.
I served the salad with avocado slices and tomatoes.  

So delicious.  I will definitely make this again.

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