Ingredients

  • 375 grams lentils chana dall
  • 1 onion minced
  • 1 liter vegetable stock
  • 25 grams chives minced
  • 15 grams parsley minced
  • 55 milliliters olive oil
  • 75 milliliters red wine vinegar
  • salt and pepper to taste

Directions

1. Cook lentils and onions in vegetable stock until lentils are tender. Drain and cool.
2. Add remaining ingredients and season to taste.

Notes
Notes:Original serves 6. In a buffet 6 would serve 12 people.
Serving Ideas:Chana dall is a yellow, split pea relative to the garbonzo


Categories
Salads
Keywords
Salads
MacGourmet downloadLentil Salad. To import, drag image to your MacGourmet recipe box.