Wiki source code of Mediterranean Lentil Salad
Last modified by Richard Johnson on 2018/08/03 23:47
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| author | version | line-number | content |
|---|---|---|---|
| 1 | 1 lb Green lentils, boiled 20-30 minutes, until tender but not mushy | ||
| 2 | |||
| 3 | 1+ cup Carrots, chopped and boiled 2-3 minutes until tender crisp | ||
| 4 | |||
| 5 | 1+ cup Feta cheese, crumbled | ||
| 6 | |||
| 7 | 1/2+ C Italian olives, sliced | ||
| 8 | |||
| 9 | 1/2 C Greek Kalamata olives, chopped | ||
| 10 | |||
| 11 | 1/2 C Parsley, chopped | ||
| 12 | |||
| 13 | 3T Lemon zest | ||
| 14 | |||
| 15 | 2T Fresh Thyme | ||
| 16 | |||
| 17 | |||
| 18 | 1x Olive oil (EVOO) | ||
| 19 | |||
| 20 | 1/2x Lemon juice, fresh | ||
| 21 | |||
| 22 | 1/4x Red wine vinegar | ||
| 23 | |||
| 24 | 1/4x Balsamic vinegar | ||
| 25 | |||
| 26 | Italian herb seasoning | ||
| 27 | |||
| 28 | salt to taste | ||
| 29 | |||
| 30 | Three pepper powder (black,white,cayenne) to taste | ||
| 31 | |||
| 32 | |||
| 33 | Cook, then assemble all, refrigerate overnight. |
