Naylor Faulkner - Vinaigre
Naylor Faulkner
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Lentils Vinaigrette



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  Melissa Sweet - Olive Oil and Vinegar
Olive Oil and Vinegar
Melissa Sweet
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Lentils Vinaigrette
Gourmet Archives

1/2 pound lentils
2 1/4 cups minced Spanish onions
3/4 cup red wine vinegar
1/2 cup vegetable oil [we use extra-virgin olive oil]
1/4 cup white wine
1/4 cup sugar
1/4 cup chopped fresh parsley leaves
3 tablespoons fresh oregano or 1 tablespoon dried
2 tablespoons dry mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/4 teaspoon Tabasco
Salt and pepper to taste

In a saucepan cook the lentils, rinsed and picked over, in boiling water to cover for 30 minutes, or until they are tender, and drain them. In a ceramic or glass bowl, combine the lentils, onions, vinegar, oil, white wine, sugar, parsley, oregano, dry mustard, Worcestershire sauce, minced garlic, Tabasco, salt and pepper. Chill the mixture, covered, for 2 hours. Serve the lentil mixture as an hors d'oeuvre. Makes about 5 cups.

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