4 Cups water
4 Bouillon Cubes (beef, chicken or vegetable) or 1 Quart of stock
1 Lb Dry Lentils, picked over and rinsed
4 or 5 Scallions, finely diced
3 or 4 Carrots, finely diced
1 Red or Green Pepper, finely diced
¾ Cup Oil (half Olive, half Canola)
¼ Cup Red Wine Vinegar
3 cloves of crushed Garlic
Salt, Pepper, Oregano to taste
No nutrition information available
Bring water to boil, add bouillon cubes and allow to dissolve.
Return to boil, add lentils. Simmer uncovered for 20 to 25 minutes or until liquid is absorbed. Do not allow lentils to become mushy.
Add dressing. Cool and add vegetables.
Best if refrigerated overnight. Serve at room temperature.