Lentil Salad

I always seem to lose the pieces of paper that I have recipes I like written down on. Hmmm, if only there was a place where I could store them that I wouldn't lose them at? What? Put them here? That is a brilliant idea! This is a favorite of mine that D. gave to me. It is so freaking good you won't even know you are eating lentils. To make it a vegan recipe just omit the egg topping.

Lentil Salad
1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled and diced
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
salt and pepper
1 - In a small saucepan, cover lentils with water by one inch. Bring to a boil. Reduce heat and simmer, partially uncovered, until lentils are tender but still holding their shape. (20 to 25 minutes) Drain well.
2 - Meanwhile, place eggs in a small saucepan, cover with cold water by one inch. Bring to a boil. Remove from heat and cover. Let stand 12 minutes. Drain and rinse under cold water. Peel and chop roughly.
3 - In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley and onion. Season with salt and pepper. Toss well to coat with dressing.
4 - Cool to room temperature, or serve chilled, topped with chopped eggs

Whew, there D, now I won't have to bug you every month for the recipe.

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