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Lentil Salad
2 cups beef broth
2 teaspoons garlic, minced
1 tablespoon dried onion flakes
salt and pepper
1 teaspoon dried thyme
1 cups of Orange Lentils
2-3 medium tomatoes
1 cup haricot verts green beans
2 tablespoons parsley, minced
3-4 tablespoons white balsamic vinegar
1 tablespoon olive oil
In a pot add broth, garlic, salt, pepper, and thyme. Bring to a boil
and add lentils. Turn down the heat to a simmer and partially cover
the pot with a lid. Let simmer, stirring occasionally, until the
lentils are soft but still have a bit of hardness to them. They
should not be falling apart and into mush. If not all the liquid is
absorbed that is just fine. Drain any leftover liquid. Let cool.
Meanwhile, chop up the tomatoes and the haricot
verts green beans. Combine the lentils, tomatoes and green beans in
a bowl. Add in the parsley, vinegar and oil. Season to taste. |
