LENTIL CONFETTI SALAD
1/4 pound lentils (1/2 cup)
1 1/2 cups water
1 teaspoon salt
1 cup cooked rice
1/2 cup bottled Italian dressing
1/2 cup seeded and diced tomatoes
1/4 cup chopped green bell pepper
3 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons sliced pimiento-stuffed green olives (optional)
fresh chopped parsley (for garnish)
Wash and drain lentils. Bring lentils, water and salt to a boil, and simmer, covered, about 20 minutes. Do not overcook; lentils should be tender, but with skin intact. Drain immediately.
Combine with cooked rice, pour dressing over, and refrigerate until cool.
Add remaining ingredients, except for parsley. Garnish with parsley.
Servings: 5
Source: Washington-Idaho Pea and Lentil Commission
1/4 pound lentils (1/2 cup)
1 1/2 cups water
1 teaspoon salt
1 cup cooked rice
1/2 cup bottled Italian dressing
1/2 cup seeded and diced tomatoes
1/4 cup chopped green bell pepper
3 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons sliced pimiento-stuffed green olives (optional)
fresh chopped parsley (for garnish)
Wash and drain lentils. Bring lentils, water and salt to a boil, and simmer, covered, about 20 minutes. Do not overcook; lentils should be tender, but with skin intact. Drain immediately.
Combine with cooked rice, pour dressing over, and refrigerate until cool.
Add remaining ingredients, except for parsley. Garnish with parsley.
Servings: 5
Source: Washington-Idaho Pea and Lentil Commission
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