Recipe - Lentils Vinaigrette

4 cup Water
1 cup Brown lentils
3 tablespoon Oil
1 tablespoon Cider vinegar
1 tablespoon Sliced scallions or snipped
chives
1 tablespoon Capers; rinsed and drained
2 tablespoon Finely chopped dill pickle
4 tablespoon Minced fresh parsley
1 teaspoon Salt

Bring water to a boil in a 2 or 3quart pan. Pour in lentils. Simmer,
covered, 2025 minutes. When done, lentils should be tender but not broken
up. Drain off any water.

Put oil, vinegar, scallions or chives, capers, parsley and salt in a
serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix
gently. Serve right away or chill. Makes 3 cups or 6 servings.

ARKANSAS GAZETTE, 1989, FROM

"THE BEST OF NATURAL EATING

AROUND THE WORLD"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.