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Simple Lentil Salad

  

This simple lentil salad is graced with basil, red pepper and cucumber and then tossed with a vinaigrette. While this dish would be perfect for warmer afternoons, it is also a perfect dish for Meatless Mondays and any other time a healthy and light dish is desired.

Ingredients

2 cups of dry lentils (green french lentils)
2 large bell peppers or 6 small mini ones, wash, seeded and cut into small cubes
1/2-1 large cucumber, washed and cut into small cubes
Handful of fresh Basil
A few leaves of borage, optional (an herb with a cucumber taste)

Dressing

1/4 cup of raw apple cider vinegar (or vinegar of your choice)
1/4 cup of extra virgin olive oil
1/2 teaspoon dry mustard
2 garlic cloves, peeled and put through a garlic press
Lots of Himalayan or sea salt and freshly ground pepper

Extra salt, pepper, vinegar and olive oil, if needed.

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. Soak lentils overnight, drain and rinse. Put into a pot and cover with water. Bring to a boil and cook until just soft. About 20-35 minutes.

2. Drain and rinse with cold water.

3. Add the vegetables and herbs to the lentils and gently stir in. Make up the dressing and toss with the lentil/vegetable mixture. Taste and adjust to taste. I added a few more splashes of vinegar and more salt and pepper. Enjoy right away, or chill and serve later. You may need to readjust the flavors again right before serving.

Note: If you can have dairy a soft and salty cheese, like feta does wonders in a dish like this.


Original recipe and image source: http://www.aicr.org

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