Lentil Antipasto

 

Serves:

1 cup lentils, rinsed 1 clove garlic
2 sprigs oregano, fresh 2 TB oil
4 slices bacon 1 TB red wine vinegar
1 stalk celery, finely chopped    
1 red onion    
1/4 cup parsley, chopped    
       
       

 

  • Cook the lentils in boiling water with the oregano sprigs until the lentils are just tender to the bite (15-20 minutes).   If you don't have fresh oregano use dried.  Drain and rinse the lentils, discarding the oregano.

  •  Cook the bacon until it starts to crisp.  Drain on paper towels and crumble.  Mix all the ingredients together.  Season with salt and pepper and more oregano to taste.  Serve at room temperature on a bed of lettuce leaves or spoon onto fresh bread.

 

Source:  Prairies North, Summer 2005