YIELD: 4 servings 1 cup dried green or brown lentils 2 large tomatoes, skinned and coarsely chopped 1 large red onion, finely chopped 3 Tbsps. red wine vinegar 3 Tbsps. extra virgin olive oil ¼ tsp. dry mustard salt and pepper to taste 1. Place lentils in medium-size pot, covered with water (about 1” above the lentils). Bring to a boil and cook about 40 to 45 minutes or until they turn soft. Drain and place in a ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.