Going gluten-free doesn’t mean giving up taste

Published: Thursday, May 22, 2014 at 11:31 AM.
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon fresh oregano or ½ teaspoon crushed dried oregano
½ teaspoon dried, crushed rosemary
2 garlic cloves, minced then smashed
2 cups prepared brown lentils according to package directions
Salt and fresh ground black pepper, to taste


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