Lentil Salad

This is a salad with a burst of protein from lentils. Serve as a side or as a main lunch course.

Ingredients

Serves 4

1 pound lentils (green, yellow, or red)

1 medium onion, chopped

1⁄2 cup red wine vinegar

Salt, to taste

1 medium carrot, peeled and diced

2 large stalks celery, chopped

2 medium tomatoes, sliced

1 cup French Dressing (see recipe in Chapter 12)

A Note about Lentils

Like other legumes, lentils are an excellent source of dietary fiber and protein. Due to their small size, lentils cook faster than other beans and legumes. Dried lentils can keep well in the pantry for up to 1 year.

1. In a large saucepan, cover the lentils with water and add onion and wine vinegar. Bring to a boil, lower heat, and simmer until soft. Sprinkle with salt.
2. Toss with diced carrot and chopped celery and arrange tomatoes around mound of lentils. Sprinkle with French Dressing and serve warm or at room temperature.