21 April 2010

Lentil Salad

So, last night Chris and I were looking for something to eat with bratwurst and bread, and upon seeing lentils in the back of the pantry cupboard, we decided that we needed to do something with them. Chris proceeded to find the following recipe somewhere, and it was amazingly delicious.

The vinegar helped it stand up to the big taste of the brats, and the onions helped the salad stay complementary ('cause who doesn't like some onions with their brats?). The carrots didn't stand out too much, but they were very pretty and certainly worth adding. Not to mention, I think they were hold more of their own when I eat the leftover salad for lunch today.

Without further ado, here's the recipe.

Lentil Salad

1/2 c. lentils, cooked (and drained if necessary)
1 carrot, minced, sauteed until tender
1/2 medium red onion, minced, sauteed until tender
glug of EVOO
1 T red wine vinegar (or 1/2 T each red wine and white vinegar)

Mix it all together and serve at room temperature.

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