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What You Need:
(To Serve: 4)
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1 cup lentils, rinsed
1 onion, studded with 2 cloves
1 bay leaf
1 teaspoon salt
4 cups water
½ cup olive oil
1/3 cup wine vinegar
1 tablespoon dried oregano
1 cup minced celery
2 tablespoons minced scallion or onion
Crisp lettuce
2 tomatoes, quartered
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Translate this recipe:
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| How To Cook: |
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1. Place lentils, onion, bay leaf, salt, and water in a large, heavy saucepan.
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2. Bring to a boil and simmer for 30 to 40 minutes, or until tender. Drain. Discard onion and bay leaf.
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3. Combine oil, vinegar, and oregano and pour over lentils. Let cool to room temperature and refrigerate for at least 2 hours.
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4. When ready to serve, add celery and scallion and toss. Serve in a bowl lined with lettuce. Garnish with tomatoes.
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