Bring water to a boil in a 2- or 3-quart pan. Pour in lentils. Simmer, covered, 20-25 minutes. When done, lentils should be tender but not broken up. Drain off any water.

Put oil, vinegar, scallions or chives, capers, parsley and salt in a serving bowl. Mix with a wooden spoon. Add warm lentils to bowl and mix gently. Serve right away or chill. Makes 3 cups or 6 servings.

Arkansas Gazette, 1989, From

"The Best Of Natural Eating

Around The World"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm