The weather is getting nicer and I am starting to get spring fever!!! Picnics are right around the corner, so check out this recipe, which will surely be a hit with your Vegan and non-Vegan friends alike!!
Crunchy Lentil Salad- From Consumer Reports “Shop Smart” May issue
1 Cup Lentils
1 Tablespoon Sherry Vinegar
1/2 tsp. of each, salt & pepper
3 Tablespoons Extra Virgin Olive Oil
1/3 Cup of each, finely chopped carrots & celery
1/4 cup thinly sliced scallions
3 Tablespoons chopped fresh Cilantro
1. Sort & rinse lentils. Place lentils in a large saucepan with 4 cups of water. Bring to boil over high heat, then reduce heat to medium and simmer gently until tender, about 25 minutes. Drain and rinse with cold water.
2. Toss the lentils with the vinegar, salt & pepper. Let sit 5 minutes.
3. Add the olive oil, carrots, celery, scallions, and cilantro. Stir to combine.
4. Refrigerate, covered, for at least 1 hour and up to 3 hours before serving.
Serves 4 (Double or triple recipe for a larger group)~ 260 calories~12 g fat per serving