The Essential New York Times Cookbook: Classic Recipes for a New Century
Mediterranean Lentil Salad with Lemon-Thyme Vinaigrette
Page 288
Cuisine: Mediterranean | Course Type: Salads
(2 reviews)
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Recipe Reviews
Very good lentil salad. Serves 4 probably. Would be a good vegetarian main for 2. Also a good potluck dish.
Zosia from Toronto, ON
With a bright lemon-thyme dressing and some typical Mediterranean ingredients, this was a delicious salad that had great texture and flavour.
I used the suggested Puy lentils, which I rinsed and picked over before cooking (a step that’s not mentioned in the recipe). No other cooking was required, just a little chopping.
The flavours were very good freshly made, but were even better the next day when the leftovers were eaten for lunch.
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