recipes:salads:persian_lentil_salad
- 1/2 cup dry lentils
- 2 cups water
- 1 tsp salt
- 1 cup chickpeas/garbanzos
- 1 cup diced green pepper
- 1 cup diced yellow pepper
- 1 cup diced red pepper
- 1 tsp minced jalapeno
- 1/4 cup chopped green onion
- 1/4 cup chopped mint
- 1/4 cup chopped parsley
- 2 TBS lime juice
- 2 TBS olive oil
- Cook lentils in water and salt until tender, about 25 minutes on the stovetop or 5-8 minutes in the pressure cooker. Drain and rinse.
- Toss together the lentils and all remaining ingredients. Serve warm or chilled.
tags: vegetarian, vegan. pareve
source: Jewish Holidays Cookbook, Bloomfield (Purim)
recipes/salads/persian_lentil_salad.txt · Last modified: 2017/12/19 19:42 by admin