Picnic Lentil Salad
By Mary McDougall
This is great to take on a picnic and everyone loves, even those people who are sure they don't like lentils. It keeps well in a cooler or in the refrigerator. Be sure to make it at least 3 hours before you plan to serve it to allow time for the flavors to blend.
Prep Time: 15 min
Cook Time: 30 min
1 Place the lentils and water in a medium pot. Bring to a boil, reduce heat, cover and cook for about 30 minutes, until tender but still firm. Meanwhile, prepare remaining vegetables. Combine vinegar, water, soy sauce, mustard, Worcestershire sauce, oregano and pepper in a small container and mix well. Set aside.
2 Drain lentils. Place in a bowl. Add carrot, onion, parsley and garlic. Mix well. Pour dressing over and mix again. Cover and refrigerate for at least 3 hours before serving.