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Lentil Salad with Carrot, Mint and Basil


7 oz brown lentils

Chicken stock or water

4 Tbsp olive oil

4 Tbsp balsamic vinegar

1 Tsp Dijon mustard

1 carrot, peeled and finely shredded

2 Tbsp chopped basil

S & P


First rinse the lentils well and cover with water or stock. Cook until lentils are soft, adding more water if necessary

Whisk balsamic vinegar and Dijon mustard together with olive oil

Drain and pat dry the cooked lentils and add to the dressing, while still warm

Add the remaining ingredients and season heavily with salt and pepper to taste

Serve warm or at room temperature

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December 17, 2010 | Unregistered Commenterkimolee

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