1 (16 oz.) pkg. Gem dry lentils
Salt
1 (1 lb.) can green beans
3 med. sized carrots
1 lg. onion
1/4 c. salad oil
1/2 tsp. dried thyme leaves
1/4 tsp. pepper
1/3 c. red wine vinegar
Instructions
1. About 1 hour before serving: Rinse lentils
with water.
2. In a saucepan over high heat, heat lentils, ½ teaspoon salt,
and 6 cups water to boiling.
3. Reduce heat to low, cover and simmer 25 minutes. Drain.
4. Meanwhile, cut green beans diagonally into ½ inch pieces; cut
carrots diagonally into thin slices. Chop onion.
5. In a skillet over medium heat in hot salad oil, cook green
beans, carrots, onion, thyme, pepper, and ½ teaspoon salt,
stirring quickly and frequently until vegetables covered with
oil.
6. Cover and cook 15 minutes until vegetables are tender
crisp. With a rubber spatula, carefully fold vegetable mixture,
red wine vinegar, and ½ teaspoon salt into lentils.
7. Pile lentil salad in centre of bowl.
8. Serve warm or cover and refrigerate to serve chilled later.
