*  Exported from  MasterCook  *
 
                             Zov’s Lentil Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Lentils                          Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           raw green lentils
    2      cups          boiling water
    3                    celery stalks -- trimmed and chopped
    1                    bell pepper -- chopped
    1                    carrot -- peeled & chopped
    1      small         red onion -- chopped
    1                    green onion -- chopped
      1/2  cup           fresh parsley -- chopped
      1/2  cup           fresh cilantro or fresh basil -- chopped
                         saut‚ed fresh mushrooms -- Optional
    3                    lemons -- Juice of, up to 4
                         Extra-virgin olive oil -- to taste
                         Salt and pepper -- to taste
 
 Cook’s notes: Zov Karamardian suggests preparing this salad just before serving
  for the freshest flavor. You can add green or yellow zucchini (diced) in place
  of the carrot if you prefer. Add cooked corn or peas if you like. If you prefe
 r, you can use half lemon juice and half balsamic vinegar. Do not season until 
 ready to serve. Procedure: Do not soak lentils. Using a large saucepan or Dutch
  oven, cook lentils in boiling water until tender, about 10 minutes. Rinse in c
 old water and drain. In a separate saucepan, blanch celery, bell pepper and car
 rot until cooked tender-crisp. Combine lentils, blanched vegetables, red onion,
  green onion, parsley, cilantro (or basil); toss lightly. Add lemon juice and t
 oss. Add olive oil to taste. Season with salt and pepper.
 
 Yield: Makes 8 to 10 servings.
 
  scanned by sooz
 
 
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