| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Green lentils; rinsed and soaked for half hour |
| 1/2 Tasse | Pitted oil cured black olives; broken into pieces (pitting must be done by hand) |
| 2 Esslöffel | capers |
| 1/4 Tasse | oregano fresh, chopped |
| 10 Milliliter | garlic peeled, chopped |
| 1/2 Tasse | parsley chopped |
| 5 Esslöffel | olive oil extra virgin |
|
Place drained lentils in a saucepan. Cover then with three inches of cold water. Bring lentils to a boil, cover the saucepan, and simmer for 30 minutes. Drain water and set lentils aside. Mix together olive pieces, capers, oregano, garlic, parsley and lentils. Mix lemon juice and olive oil into a dressing with a pinch of salt and pepper to taste, and drizzle on the salad. Serve with warm, crisp bread.
Calories per serving: 227 Fat: 10 grams
(lisa_pooh@delphi. Com)
|
|
Anmerkungen zum Rezept:
|
