INGREDIENTS
- 1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
- 1 tablespoon red wine vinegar
- Salt
- Fresh-ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/4 cup thinly sliced scallions or
- 3 tablespoons finely diced shallot
- 3 tablespoons chopped parsley
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