Summer is the perfect time to not only relax and revel in the beautiful weather, but additionally, it is a great time to take pleasure in the delicious delights involving cool salads. Here is a recipe that I need to share from Vegetarian Instances Magazine October 2006 challenge... Enjoy: -D

Lentil Salad

1 drink dried lentils
1 medium-size carrot, quickly diced (about cup)
6 environment friendly onions, thinly sliced (about cup)
1 pears stalk, finely diced (about cup)
pink bell pepper, finely diced (about cup)
drink cilantro leaves, finely chopped
goblet Italian parsley leaves, quickly chopped
1 clove garlic cloves, minced (about 1 tsp. )
1 tsp. lime zest
cup unique lemon juice
mug olive oil
romaine lettuce simply leaves, for garnish

1. Bring 3 cups water to the boil in large saucepan over high temperature. Add lentils, and diminish heat to medium lower. Cover, and simmer 15 a short time, or until lentils are only tender. Drain well. Pass on lentils on large cooking sheet to cool.

2. Dispose of lentils, carrot, green onions, oranges, bell pepper, cilantro, parsley, garlic oil and lemon zest with large bowl. Drizzle with lemon juice and oil, and toss to fur. Season with salt plus pepper. Spoon salad towards bowls lined with lettuce actually leaves.

Optional: You may well add vegan feta parmesan cheese, chickpeas, tomatoes and cucumbers. This unique salad also tastes terrific with wheat pita loaves of bread.


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