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)
View photos (1)Tags:
Single Review Display
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.
Login or register to add your own review of this recipe.