-
1-pound lentils; soak and
cook according to package, then chill
-
1 large onion, diced
-
1/2 cup red bell pepper
(or pimento), diced
-
3/4 cup red wine vinegar
-
1/2-cup vegetable oil
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4 garlic cloves, minced
-
1/4-cup capers
-
1/2 cup green bell
peppers, diced
-
4 carrots, grated
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1/2-teaspoon oregano
-
1 1/2 tablespoons dried
mustard
-
1/8 cup Worcestershire
sauce
-
Salt and pepper to taste
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