|1 lb||brown lentils|
|1/4 C||extra virgin olive oil|
|1/4 C||red wine vinegar|
|1/2 C||lemon juice|
|1 Tb||salt, to taste|
|2||cloves garlic, finely minced|
|1/2 C||fresh cilantro, coarsely chopped|
|1 C||fresh vegetables, diced|
Use any combination of cucumber, bell pepper, celery, seeded Roma tomatoes, and green beans, or your imagination, to fulfill vegetable requirements. A finely minced jalapeno can be used to add heat to the dish. Avoid carrots (too hard) and corn (too sweet).
- In a pot, combine lentils, bay leaves, and water. Bring to a boil, then reduce heat to medium low. Simmer for 40 minutes until lentils are tender and soft. Drain and set aside.
- In a non-reactive mixing bowl, combine olive oil, vinegar, lemon juice, and garlic. Add lentils to dressing, stirring gently to mix well. Add salt as indicated, or to taste.
- Gently fold in vegetables and cilantro. Cover and chill for at least 1 hour before serving to allow flavors to blend.
Top with hot sauce for heat or plain yogurt for a creamier dressing.