Lentil Salad

8 ozs 225 gms brown lentils, soaked overnight
5 fl ozs 150 mls Vegetable Dressing
3 Tblsp, chopped parsley
Drain lentils and boil them in fresh water until nearly tender, about 1 hour. Add salt towards the end of cooking. Drain.
Place in a serving dish. Pour over the dressing and stir in the parsley.
Serves 4 people.
The lentils may be boiled until very soft. Drain. Puree by mashing or in a blender with the dressing.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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