Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, October 17, 2010

Lentil Salad

I based this salad off Richard Simmons’ “Yentl Lentil Salad”. I pretty much used the same ingredients (except I excluded the bell pepper, which you could add if you so desire) but I changed the measurements. I served this for dinner with pan fried boneless skinless chicken breasts. Tasty, AND healthy.


3 cups cooked lentils, rinsed and drained (I followed the package directions to boil them for about 15 – 20 minutes. You don’t want them to be too soft, so check on them often.)
¼ of a red onion, finely chopped
3- 4 celery ribs, finely chopped
¾ - 1 cup chopped fresh Italian parsley
1 – 15 oz can diced tomatoes
¼ cup lemon juice
1 tsp cumin powder
¼ tsp garlic powder
Olive oil
Salt and pepper to taste


In a large bowl combine the lentils, onion, celery, tomatoes, parsley, cumin powder and garlic powder. Drizzle olive oil over all and toss. Pour lemon juice over all and stir to combine. Sprinkle with salt and pepper; mix to combine well.

Let stand for about 10 – 15 minutes. Toss one more time before serving.

1 comment:

Columbo said...

It was very tasty, and I think one of my favorite salads I have had. Awesome food by my Princess.

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