Carol And Humphrey's Lentil Salad

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 cup dried lentils
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon crushed red pepper flakes
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon dry mustard
• 1/4 cup balsamic vinegar
• 1 garlic clove, minced
• 1/2 cup sweet pickle relish (del monte)
• 2 tablespoons fresh lemon juice
• 3 green onions, sliced

Recipe

• 1 wash and drain 1 cup dried lentils. place in pot with 3 cups water and 1 tsp salt and 1 tablespoons crushed red pepper.
• 2 bring to boil and boil hard for 3 or 4 minute (3 is good) remove from heat and cover, let stand 45 minutes till tender but still firm.
• 3 drain lentils in sieve (to keep the crushed red pepper from going down drain.).
• 4 have ready the dressing which has been mixed in a big bowl.
• 5 toss the dressing with the lentils and chill.
• 6 serve chilled or room temperature with small halved pita breads.
• 7 carol's note: i sometimes add the oil last so as to reduce amount if it seems wise. have made it without oil, it's quite good. humphrey johnson, author of recipe suggested garnishes: "black olives, sieved hard boiled egg, parsley and whatever." i have never been able to locate fresh "whatevers" though i suspect that trader joe has them in season.