 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | green lentils, rinsed and picked over | 7/8 | cup (8 fl oz) | water | 1/4 | can (2 oz) | black olives, sliced, drained | 1/4 | small (5-1/2" long) | Carrots, raw | 1/3 | large whole (3" dia) | Tomatoes | 1/2 | small | Peppers, sweet, red, raw, chopped | 1/4 | onion | red onion, chopped fine | 1/4 | cup | parsley, minced fresh | 3/4 | tablespoon | red wine vinegar | 1 1/3 | tablespoons | olive oil | 1/2 | clove | garlic minced | 1/2 | teaspoon | basil | 1/4 | teaspoon | sea salt | 1 1/3 | dash | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Simmer lentils, covered in water until tender, 30-45 miuntes. Drain and cool. Combine vinegar, olive oil, garlic, basil, salt, and pepper in a jar; mix well. Comvine remaining ingredients with lentils and toss with the dressing. Refrigerate for 1 hour before serving. |
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