Friday, November 20, 2009

Lentil Salad

This is a Rachel Ray recipe from her 30 minute veggie meals book.

She indicates that it serves 2 as supper and 4 as a side dish.

1/2 pound lentils
1 bay leaf
1 large plum tomato, chopped
2-3 T evoo
juice of 1 lemon
a splash of red wine vinegar
1/2 t ground cumin
1/4 t allspice
1/4 t coriander
1/2 t paprika
3 T tahini
Cook lentils and rinse under cold water and drain. Combine lentils with tomato and a touch of parsley if on hand. Whisk the oil, lemon juice, vinegar, cumin, allspice, coriander and paprika together. Pour dressing over lentils and coat evenly. Top with a drizzle of tahini sauce.