1/2 lb (half package) dried brown or red lentilsDressing:
1 large red onion, peeled and cut in half
3 garlic cloves, peeled
1 bay leaf
4 to 6 cups water
1/4 teaspoon kosher salt
1/2 cup chopped red bell pepper, small dice
1/2 cup chopped green bell pepper, small dice
1/2 cup red onion, small dice
1/4 cup chopped celery
1/4 cup chopped fresh parsely
1/4 cup red wine vinegarDirections:
1 large garlic clove
1 tablespoon dijion mustard
1 pinch black pepper
1/2 teaspoon chili powder (optional)
1 teaspoon honey or natural light brown cane sugar
1 teaspoon lime juice
1/4 olive oil
Dried brown or red lentils are cooked according to package directions with an onion, garlic cloves, salt, and bay leaf in a large pot with enough water to cover the lentils. Do not let lentils get mushy. Drain and discard the cooked onion halves, and bay leaf.
Reserve the liquid for dressing.
Let lentils cool while chopping veggies.
Add chopped veggies and parsely to lentils and mix carefully.
To make the dressing, whisk vinegar, garlic, mustard, pepper, chili powder, honey or sugar, lime juice, into the liquid reserved from cooking the lentils. Blend well. Add olive oil and whisk again.
Add dressing slowly and mix into salad. Refrigerate and enjoy chilled.
This is a cool summer salad which can be enjoyed in the hot months. The lentils represent a Mediterranean/North African influence in the recipe. As lentils are said to represent coins, this salad can be served as a food to draw the summer prosperity.