Lentil Salad - Cooperative Extension: Food & Health - University of Maine Cooperative Extension
This Lentil Salad features hearty lentils and chopped onions tossed in a light Italian dressing. Fresh and nutritious, it pairs perfectly with juicy tomatoes an
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Cooking tools:
- Vegetable brush
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Measuring cup
- Mixing bowl
- Spoon
- Paper towel
- Refrigerator
Ingredients
- 2 cups dry lentils
- 6 cups water
- 1 medium onion
- 1 bay leaf (optional)
- 1 cup finely chopped fresh parsley
- ½ cup low-fat Italian salad dressing
- 1 medium tomato (optional)
- ½ medium cucumber (optional)
- black pepper (optional)
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