LENTIL SALAD
  • 2 cups cooked, drained, warm Lentils
  • 1 cup diced red onions
  • 2 cups diced skinless, seeded very ripe tomatoes
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • ¼ cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon grainy mustard
  • Salt and pepper to taste

Combine all ingredients and allow to marinate for 1 hour at room temperature before serving. Serve at room temperature as is or on a bed of leaf lettuce.

Variations:

Add 1 cup diced, fried pancetta or 1 cup chopped, cooked bitter greens. Add 2 cups sliced, cooked new potatoes.

Lentils do not need to be soaked. Simmer for 30 to 40 minutes for main dishes and 45 to 60 minutes for purees and soups.