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HOME FLIP | MINTY BROWN LENTIL SALAD Ingredients: 1 cup of dried brown lentils 2 cups water whole clove of garlic bay leaf 1/2 cup red wine vinegar 1 tablespoon olive oil punnet of baby tomatoes, chopped in half half a bunch of mint, chopped loosely salt and pepper to taste Method: Rinse brown lentils and discard discoloured ones. Place lentils and water in a heavy based saucepan with whole clove and bayleaf and bring to the boil. Simmer uncovered for 15 minutes (or until water has evaporated). Lentils will be al dente. For �softer� lentils cook covered for 30 minutes but they do lose their shape a bit. Allow lentils to cool before adding red wine vinegar and olive oil. Mix well. Add tomatoes and mint. Mix well. Salt and Pepper to taste. Impliments: Heavy based saucepan NOTES: brown lentils are high in carbs and protein Great way to use lentils in the warmer months. |
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