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Lentil Vegetable Salad Recipe


Lentil Vegetable Salad Recipe
LENTIL VEGETABLE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crenshaw Estate in Grand Prairie, Texas in 1994.

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Ingredients
  • 1 cup red lentils
  • 3 cups chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 teaspoon extra virgin olive oil
  • 1 medium carrot chopped
  • 1 stalk celery sliced
  • 2 green onions chopped
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup water chestnuts sliced rinsed and drained
  • 1/4 cup balsamic vinegar

Directions
  1. Rinse lentils in cold water then place in a saucepan with broth, bay leaf, marjoram and thyme.
  2. Bring to a boil then reduce heat and simmer uncovered for 30 minutes or until tender.
  3. Drain in a colander then heat oil in a skillet and stir fry vegetables 3 minutes in hot oil.
  4. Add lentils, hot pepper, water chestnuts and vinaigrette then serve on a bed of lettuce leaves.

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