Marinated Lentils

Ingredients

Lentils

2 1/2 cups lentils (dry, any variety) (1 lb)

Dressing

1 cup Italian dressing (Good Season's mix, 1/4 c vinegar, 1/2 c oil, 1/4 c water plus seasoning)	2-4 cloves garlic, pressed
1 small onion, finely chopped	1 T Dijon-style mustard
1 T parsley, finely chopped	1 t Worcestershire sauce
1/2 t Tabasco sauce

Directions

In saucepan, cover lentils with water and bring to a boil. Continue to simmer for 8 minutes or so until tender but still slightly crunchy. Drain lentils and rinse well with cold water and chill.

Combine dressing ingredients and mix well. Add lentils and mix well. Cover and refrigerate overnight.

Notes

From my Mother who got it from the kitchen of the Old Erie Restaurant at 8924 N. Seneca St. in Weedsport, NY 13166 (about 20 miles west of Buffalo)