Lentil salad with hazelnuts and goat cheese from Cook's Illustrated Annual Edition 2011 (page 18) by Cook's Illustrated Magazine

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Notes about this recipe

  • ellabee on April 11, 2014

    Simmered green lentils per usual instead of using CI's hour in the oven; replaced parsley with mint. Nice lunch, and have dressed lentils in fridge for another go. For this and other lentil salads, have reverted to soaking them overnight like other beans before cooking, to avoid unevenly cooked results.

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