Summer Lentil Salad

Ingredients:

• 1 cup beluga/black lentils
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 cup finely diced carrots
• 1/3 cup finely diced celery
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 1/4 cup rough chopped fresh parsley (or cilantro)
• 1 garlic clove (minced)
• 5 tablespoons lemon juice (or lime)
• 1/2 teaspoon lemon zest (or lime zest)
• 2 tablespoons of extra virgin olive oil (first cold pressed preferred)
• Kosher or sea salt to taste
• fresh ground pepper to taste

Instructions:

1. In a medium saucepan, combine-lentils, bay leaf, and thyme.
2. Add enough water to cover by 1 inch.
3. Bring to boil. Reduce heat and simmer uncovered until lentils are tender but not mushy, about 15-20 minutes.
4. Drain lentils, and discard bayleaf.  Let cool 15-20 minutes.
5. Place in a large work bowl with carrots, celery, red bell pepper, red onion, parsley, garlic, lemon juice, zest, olive oil, salt and pepper.
6. Toss to combine.  Serve chilled or room temperature.
7. Makes 4- 1/2 cup servings.

This is a great make ahead recipe.  Perfect for lunch, side, or dish to pass at your next gathering.  You can use any variety of lentil-red, green, etc.  I used black lentils, thought it was a nice contrast to the bright colored veggies.  Add/substitute your favorite veggies and herbs.  Give it a different twist by using a delicious vinegar in place of the lemon juice.  Have fun and enjoy!  Leave a comment below.