Recipe - Lentils Vinaigrette (Microwave)

6 tablespoon Olive or salad oil
1 md Onion; chopped
1 Teapoon thyme leaves
1 Bay leaf
1 cup Dry lentils
3 cup Water
2 tablespoon Redwine vinegar
2 tablespoon Chopped fresh mint
3 Green onions; cut or sliced up
1 Green pepper; minced
1 lg Tomato; minced
Salt and pepper to taste

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sat, 29 Jun 1996 19:12:18 +0300 (IDT)
FROM: Good Housekeeping Illustrated Microwave cookbook (1990)

Another for the "nine days" from rec.food.recipes.

1. in large 12 x 8 microwave baking dish, place 2 tablespoons oil, onion,
thyme and bay leaf. cook on HIGH 35 minutes, until onion softens, stirring
twice.

2. Into Onion mixture, stir lentils and water, cook, covered on HIGH 1520
minutes , until lentils are tender but not mushy, stirring 2 times. Drain,
discard bay leaf.

3. In small bowl, combine remaining oil, vinegar, chopped mint, green
onions, green pepper and tomato. add to Lentil mixture in backing dish.
Toss well. Season salad with salt and pepper.

4. Cover salad and refridgereate at least 2 hours to blend flavors before
serving.

JEWISHFOOD digest 221

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.