Recipe - Cold Lentil Salad

1 cup Any type of lentils
salt or soy sauce to taste,
black pepper to taste
2 tablespoon Olive o** (optional)
1 tablespoon Wive vinegar
2 teaspoon Dijon mustard
2 Tomatoes, chopped or canned
2 3 green onions, chopped
2 tablespoon Parsley, chopped

Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in
other things except for tomatoes, parsley and green onions. Chill. Add
rest of the stuff. Serve cold with or without har.boi.eggs. Yummy!!!

Good luck,

Richard Sanchez Vegetarian since 1968

rsanchez@whale.st.usm.edu (Richard X. Sanchez)

From Fatfree Digest AprilMay 1994, Formatting by Sue Smith (using MMCONV)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip