Monday, November 1, 2010

Lentil Salad

1 cup dry lentils
1 tbsp. oil
1 orange, peeled and sectioned
1/2 tsp. garlic
1/2 tbsp. vinegar
2 tbsp. minced onions
1 tbsp. raisins
1/2 carrot, shredded
1/4 cup red and yellow peppers
1 tbsp. parsley
1 tbsp. chives

Put lentils in pot of water just covering them by 2 inches.

Bring to a boil and then simmer partly covered (20 to 30 minutes).  Drain; rinse in cold water.

Add all ingredients except herbs and peppers.  Chill 4 hours, then add.

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