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Lentil Salad

1 Cup Lentils

            Cook in plenty of water 30 minutes (or tender)

1 TB red wine vinegar

S&P

            Rest for 5 minutes

3 TB olive oil

¼ cup shallots/scallions, diced

3 Tb parsley, chopped Add ½ cup of the cooking water if necessary

posted : Wednesday, February 13th, 2008