Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!newsfeed.internetmci.com!tezcat!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!news.maxwell.syr.edu!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.co.uk!not-for-mail From: curmudgn@flash.net (Sam Waring) Newsgroups: rec.food.recipes Subject: COLLECTION (3) Lentil Salad Followup-To: poster Date: Sun, 2 Mar 1997 18:16:50 GMT Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: curmudgn@flash.net (Sam Waring) X-Mail2News-User: curmudgn@flash.net X-Mail2News-Path: hal.9000series.idiscover.net!alexr.idiscover.co.uk X-Real-To: In-Reply-To: <5f3usa$45d$1@mack.rt66.com> Lines: 108 In article <5f3usa$45d$1@mack.rt66.com>, 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. MMMMM 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. MMMMM 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 MMMMM -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.