Here's my recipe for lentil salad. You can add more veggies or change
the veggies to your liking. It keeps very well in the fridge.


Lentil Salad

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil -- divided
2 teaspoons lemon juice -- fresh
1 teaspoon red wine vinegar
1 teaspoon Splenda
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme -- divided
1 clove garlic -- finely minced
5 1/2 cups water
1/2 cup dried lentils -- rinsed
1 bay leaf
6 grape tomatoes
1/4 cup green bell pepper -- diced
1/4 cup cucumber -- peeled and diced
2 tablespoons carrot -- coarsely grated
3 green onions -- sliced
1/4 cup prarsley -- minced

In a small bowl, combine 2 tablespoons oil, lemon juice, vinegar,
Splenda, mustard, 1/4 teaspoon of thyme, salt, pepper and garlic; set aside

In a suacepan, bring the water, lentils bay leaf and remaining thyme and
oil to a boil. Reduce heat and simmer uncovered for 15 minutes or until
lentils are tender. Let stand for 30 minutes; drain if necessary.

Discard the bay leaf. Cut the grape tomatoes into 8ths. Add tomato,
cucumber, green onions, carrots and peppers. Add dressing and mix gently.

Cover and refrigerate for at least two hours.




--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

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