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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Our taste testers loved the refreshing colors and taste of this versatile salad from Martha Pollock. âI like it because it's different and healthy,â she says from Oregonia, Ohio. Ingredients:
5 cups plus 2 tablespoons water, divided |
1 cup dried lentils, rinsed |
3 tablespoons olive oil |
2 tablespoons balsamic vinegar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon minced garlic |
1/4 teaspoon pepper |
1 small cucumber, chopped |
1/2 cup shredded carrot |
1/2 cup finely chopped sweet red pepper |
1/4 cup chopped sweet onion |
1/4 cup minced fresh cilantro |
Directions:
1. In a large saucepan, bring 5 cups water and lentils to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain and rinse in cold water. Place lentils in a large bowl; cool.
2. Meanwhile, in a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper and remaining water; shake well.
3. Add the cucumber, carrot, red pepper, onion and cilantro to lentils; toss to combine. Add dressing; gently toss to coat. Cover and refrigerate for 2 hours before serving. Yield: 6 servings.
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