Cold Lentil Salad
3 cups cold water
1/2 cup dried lentils
1/2 teaspoon salt
1/2 cup diced celery
1/2 cup diced red bell pepper
1/3 cup mint sauce
1/4 cup diced red onion
1/4 cup chopped flat-leaf parsley
2 tablespoons olive oil
1 clove small garlic, finely chopped
1/4 teaspoon dried oregano, crushed
4 large lettuce leaves
1. Combine water, lentils and salt in small saucepan.
Bring to aboil over high heat. Cook, stirring occasionally,
for 15 minutes or until lentils are crisp-tender
. Drain; run lentils under cold
2. Combine lentils, celery, bell pepper,
mint sauce, onion, parsley,
olive oil, garlic and oregano
in medium bowl; mix well. Cover;
refrigerate until ready to serve.
Serve over lettuce leaves.
Makes 4 servings.