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Sunday, January 25, 2009

Janet Groene's Lentil Salad

Janet Groene's Lentil Salad
Lentils are light to carry, quick to cook and packed with nutrition. Serve this salad as a main dish at lunch time or as a supper side dish with steaks from the grill. Serves 4.

4 to 6 slices precooked bacon, cut in small pieces
½ cup vinaigrette dressing
1 can chicken broth plus water
2 cups lentils
Medium carrot, finely chopped
Large stalk celery, finely chopped
Small onion, finely chopped
Salt, pepper
1 bag shredded lettuce
Add water to the chicken broth to make 2 cups and bring it to a boil with the bacon and vegetables. Add lentils. Cover and cook over low heat about 20 minutes or until lentils are tender but not mushy. Let stand, covered, 5 minutes then stir 2 tablespoons vinaigrette. Make beds of lettuce on 4 plates (you don’t need the entire bag), top with lentils and drizzle with additional vinaigrette. Serve with crusty rolls. Variation: for a heartier main dish top with grated cheese.
To see more of Janet's camp and RV-tested recipes go to

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to

Did you know that Living Aboard Your RV, a guide to the full-time life on wheels, is available in its third edition? Go to

Women! Do you dream of taking command of your own RV and driving off into a new life of adventure and fulfillment? Read Janet's e-book A Solo Woman's Guide to RV's. Go to

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