Subject: COLLECTION (3) Lentil Salad
From: [email-masked] (Sam Waring)
Date: Sun, 2 Mar 1997 18:16:50 GMT
Newsgroups: rec.food.recipes

In article <[email-masked]>, Jim said this about that:

> I'm looking for recipes for Lentil Salad

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: YEMISER SELATTA (Lentil Salad)
 Categories: Salads, Egyptian
      Yield: 1 batch

  1 1/4 c  Lentils, dried
      3 T  Wine vinegar, red
      2 T  Oil
      1 ts Salt
           Pepper, black
      8 lg Shallot
      2    Anaheim chiles

  Peel shallots, then cut lengthwise in half.  Seed chiles and cut into
  1" x 1/8" strips.  Wash lentils under cold running water.  Simmer
  them in lightly salted water for 25 to 30 minutes, or until tender
  but still somewhat firm.  Drain and rinse under cold water to cool
  them. Drain again and set aside.

  Combine vinegar, oil, salt and pepper in a bowl, beating with a
  whisk. Add lentils, shallots and chiles.  Stir gently to mix well.
  Marinate at room temperature for about 30 minutes before serving,
  stirring periodically.

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: LENTIL SALAD
 Categories: Salads, Vegetarian
      Yield: 4 servings

    1/2 lb Lentils; cooked
      1    Onion; diced
      1    Garlic clove; pressed
      3 c  Wine, white
      1 T  Basil
    1/2 ts Thyme
      4 T  Parsley
      1 T  Lemon juice
      4 T  Oil
      2    Tomato wedges
    1/2    Lettuce, iceberg; washed

  Combine lentils, onion, garlic, and wine; simmer three minutes.  Remove
  from heat; add remaining ingredients.  Chill and serve on lettuce
  leaves.

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MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: LENTIL SALAD WITH SMOKED TURKEY
 Categories: Turkey, Salads, Vegetables
      Yield: 6 servings

      1 c  Lentils; rinsed & picked
           -over
      2 c  Chicken stock
           ;(or broth or water)
    1/4 c  Tarragon, fresh; OR
      1 ts Tarragon, dried
     11 oz Smoked turkey breast; cut
           -in 1/2" cubes (2 cups)
    1/4 c  Onion, red; minced
    1/2 c  Celery; minced
      2 T  Parsley, fresh; minced
    1/4 c  Mayonnaise
    1/4 c  Yogurt, plain
      2 ts Dijon mustard
      1 T  Lemon juice
      1    Garlic clove; peeled &
           -minced
           Salt & pepper; to taste

  Put lentils and chicken stock in a medium saucepan over medium-high
  heat; bring to a boil.  Reduce the heat and cook at a slow boil until
  the lentils are softened but still firm to the bite, 15 to 20
  minutes. Drain the lentils, transfer to a large bowl, and cool to
  room temperature.

  Mince tarragon leaves and add them, with the turkey breast, red onion,
  celery and parsley to the cooked lentils.  Mix gently.

  Whisk the remaining ingredients together in a small bowl; add to the
  lentil mixture.  Mix gently but thoroughly.  If desired, chill before
  serving.

                 From "Farm House Cookbook" by Susan Herrmann Loomis
                 Posted by Cathy Harned

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